Ingredients:

3 Tbsp butter

1/2 cup fresh bread crumbs

1 large head cauliflower

2 Tbsp olive oil

3/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsp chopped fresh thyme

1 tsp dried chili flakes

6 oz scallops, diced

6 oz shrimp, diced

1/2 cup chicken stock

3 cups sliced spinach

Method:

Heat 1 Tbsp of the butter in a small pan over medium heat. Add bread crumbs and cook, stirring occasionally until crumbs are toasted -- about 5 minutes. Reserve.

Core the cauliflower. Break off florets in small, evenly sized pieces. Pulse in a food processor until the cauliflower is the size of peas.

Heat oil in a skillet over medium heat. Add shallots and saute for a minute until beginning to soften. Add garlic and cook for another 30 seconds. Increase heat to medium high. Add cauliflower, thyme and chili flakes. Continue to saute for 1-2 minutes until cauliflower begins to brown.

Stir in scallops and shrimp.

Add 1/4 cup of stock, stirring until it is absorbed -- 2 minutes. If cauliflower is not yet tender, add remaining stock.

Add spinach and cook until it has wilted.

Stir in the remaining 2 Tbsp of butter.

Sprinkle with toasted bread crumbs.