SOFTEN: Heat the avocado oil in a sauté pan over low heat and add the minced garlic & shallot. Cook until fragrant, about a minute or so, then add the white wine (if using) & 1 cup / 240 ml of the chicken broth. Add the cauliflower florets to the pan and increase the heat to medium so that the broth comes to a simmer. Pop the lid on the pan with a little crack so that steam can escape and cook the cauliflower until fork tender, about 10 minutes. By the time the cauliflower is done, the wine will have cooked off and the liquid reduced to very little, just enough to cover the garlic and shallot to keep them soft rather than browning. Remove from the heat.

BLEND: Transfer the cooked vegetables and the little bit of leftover cooking liquid to a blender. Add the remaining broth, coconut cream, lemon juice, non fortified nutritional east, salt and pepper (if using). Blend until completely smooth, then pour the sauce back into the pan. Warm the sauce over low heat, stirring a few times as it heats through. If you like, add additional broth to thin the sauce further.

COOK: While the sauce is warming, heat a separate skillet with a thin layer of oil over medium-high. Add the shrimp and cook until opaque, about a minute or so per side, depending on the size of the shrimp. Remove from the heat.

WILT: Rinse the non pareil capers through a colander to remove any excess salt. Stir the cooked shrimp through the sauce, then add the capers and fresh spinach. Put a lid on the pan and cook for a few minutes, until the spinach wilts into the sauce. Stir the spinach through, then taste the sauce and season with additional salt or extra lemon if you like. Serve with the fresh parsley scattered on top.