Spread cauliflower on a cooking sheet and drizzle with olive oil. Sprinkle with salt/pepper, to taste and roast for 20-25 minutes or until starting to brown.
Meanwhile, make sauce by heating 2 Tablespoons olive oil over medium heat in a large saucepan.
Add onion and peppers and sauté until tender (about 5-6 minutes).
Stir in heavy cream and salt/pepper, to taste and bring to a boil.
Cook for 3-5 minutes, or until it starts to thicken.
Add spinach and cook another 3-5 minutes, or until spinach is wilted.
When cauliflower is done, add to large skillet with sauce and stir to combine.
Top with pepitas and serve warm.
Nutrition Info Per Serving: Calories 429 Total Fat 40 g Cholesterol 82 mg Sodium 128 mg Potassium 880 mg Total Carbohydrate 15 g Dietary Fiber 5 g Sugars 6 g Protein 8 g