Pangasius with a Cauliflower Sauce on Wilted Spinach

Instructions

1. 1

   In a saucepan of salted boiling water, cook the cauliflower until very tender. Drain and set aside.

2. 2

   In a large skillet, soften the onion in the oil until translucent.

3. 3

   In a blender, purée the cauliflower and onion with the milk until smooth. Add tarragon or curry powder. Adjust the seasoning. Keep warm.