2 tbsp. butter
2 c. chopped onions
1/2 tsp. thyme
1/8 tsp. cayenne
1 bay leaf
10 oz. fresh spinach, cleaned and stemmed
2 tbsp. fresh lemon juice
1/3 c. butter
1/3 c. flour
2 c. warm milk
Salt and pepper
Pinch of nutmeg
1 med. head cauliflower, cut in florets
1 lb. fettuccine or other pasta
1 c. freshly grated Parmesan cheese (2 1/2 oz.)
1/4 c. chopped fresh parsley

Saute the onions in the butter in a skillet with the herbs and spices until the onions are translucent. Place the spinach on top of the onions, cover, and steam gently on low heat until the spinach is wilted. Remove from heat. Discard the bay leaf and stir in the lemon juice.

In a saucepan, melt 1/3 cup butter on low heat. Stir in the flour and cook for 3 to 4 minutes, taking care not to scorch. Whisk in the warm milk, stirring steadily until the sauce thickens. Remove from heat.

Puree the spinach-onion mixture in a blender or food processor. Stir the spinach puree into the sauce. Add the salt, pepper and nutmeg and cook on low heat until the sauce is fully heated.

Steam the cauliflower florets and cook the pasta. Drain both. Serve the sauce ladled over the pasta. Top with the steamed cauliflower and garnish with freshly grated Parmesan and chopped parsley. NOTE: This sauce also works well spooned over baked fish. Serves 4 to 6.