Creamed spinach without cream with poppy and sesame seed topping

Ingredients:

• 1 large head cauliflower (about 1.3 kg), cut into 5 cm pieces, including stems
• 2 cups warm chicken broth
• Juice of half a lemon
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, thinly sliced
• 2 packages of 280 g spinach
• 3 tbsp. poppy seed, sesame and dried onion topping
• Special equipment: steaming basket

Preparation:

1. Bring 1 inch (2.5 cm) of water to a boil in a saucepan deep enough to fit a steamer basket. Place the cauliflower in the basket and set it over the simmering water. Cover and cook over high heat until the cauliflower flakes easily with a knife, about 15 minutes. Transfer the cauliflower to a blender. Add the chicken broth, lemon juice, and 2 teaspoons of salt; blend until smooth. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until the edges begin to brown, about 1 minute. Add the spinach (you can add it in two batches if your skillet isn't large enough). Cook, stirring frequently, until the spinach wilts and reduces by half, about 2 minutes.
3. Add the cauliflower puree, sprinkle with 2 tablespoons of the topping, and toss to distribute evenly. Transfer to a large serving bowl and top with the remaining 1 tablespoon of the topping.