Pangasius with a Cauliflower Sauce on Wilted Spinach | RICARDO

Ingredients

• 3 cups (750 ml) cheddar cauliflower cut into florets
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 tablespoon (15 ml) olive oil
• 3/4 cup (180 ml) warm milk (more or less)
• 2 tablespoons (30 ml) chopped fresh tarragon
• Salt and pepper
• 2 cloves garlic, thinly sliced
• 2 tablespoons (30 ml) olive oil
• 3/4 lb (350g) baby spinach
• 4 fillets 6 oz (170g) pangasius