rub small amount of evoo, rubbed sage, salt and pepper on cod fillets. let stand for about 10 minutes
smash cooked cauliflower with fork. add 1/2 stick butter, 1/2 evoo, everglades seasoning and granulated garlic. keep warm
brown 1/2 stick of butter over low-medium heat. in a large frying pan, add remaining evoo, shallot, garlic and crushed red pepper to brown butter. when shallots and garlic are translucent, add cod fillets to pan and cook cod until golden brown flip cod fillets to brown on the other side. add spinach, lemon juice, wine , salt and pepper to one side of the pan. sauté until spinach is wilted.
spoon smashed cauliflower on plate top with spinach and cod. pour sauce over cod..