How to Make It
In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes. Stir in the cauliflower, onion, dill and bay leaf. Cover and cook, stirring occasionally, until the cauliflower is tender and browned, about 15 minutes.
In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the cauliflower and spinach, toss and serve.