Spicy Cauliflower Sauté

Wash and prepare all vegetables: cut the cauliflower into small florets, dice the red potatoes into bite-sized cubes, slice the carrot into thin rounds, thinly slice the red onion, mince the garlic, and roughly chop the spinach.

Heat the olive oil in a large skillet or sauté pan over medium-high heat until shimmering.

Add the red onion and garlic to the pan and sauté, stirring frequently, until the onion becomes translucent and fragrant.

Stir in the cumin, coriander, and turmeric, toasting the spices with the onion mixture for about one minute to bloom their flavors.

Add the diced red potatoes and sliced carrot to the pan, stirring well to coat them in the spice mixture, then cover and cook until the potatoes begin to soften.

Add the cauliflower florets to the pan, stirring to combine, and continue to cook uncovered until the cauliflower is tender and lightly golden at the edges.

Fold in the chopped spinach and cook just until wilted, then season generously with salt and freshly ground black pepper.

Remove the pan from heat, drizzle fresh lemon juice over the entire dish, toss gently to combine, and serve immediately.