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Cauliflower-Spinach Puree

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8 cups 1- to 1 1/2-inch cauliflower florets (from 2 medium heads)

2 large shallots (3 to 4 ounces), peeled, halved

3 cups (packed) fresh spinach leaves (about 3 ounces)

4 teaspoons extra-virgin olive oil, divided

1 to 2 teaspoons fresh lemon juice

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