In a small saucepan, bring cream and ginger to a boil, turn off heat and allow to steep for 5 minutes and then cool. Mix into crème fraîche and season with salt and pepper to taste.
Cut the core out of the cauliflower and slice into pieces about ¼ inch thick. Bring wine to a boil and reduce by half, then add saffron and chicken stock. Bring back to a boil and simmer for about 5 minutes.
In a large sauté pan, add 1 tbsp. of oil and heat over medium high heat. When hot, add cauliflower, salt and pepper. Cook, turning often, until lightly browned, then add saffron broth. Continue cooking until cauliflower is tender and liquid has been reduced.
While cauliflower is cooking, heat a large sauté pan over high heat with 1 tbsp. of oil. Season cod on both sides with salt and pepper and place in a smoking hot pan, skin side down, being careful of oil splatter. Cook for about 4 minutes, until skin is well browned, then turn fish. Cook for 2 - 4 minutes more, depending upon thickness.
Heat 1 tablespoon of butter with shallots and wilt spinach, seasoning with salt and pepper. Add remaining 1 tbsp. of butter to cauliflower and check seasoning. In six large flat bowls (plates are okay) arrange cauliflower with saffron sauce on bottom.
Divide spinach to middle of each plate over the cauliflower. Then put the cod on the spinach and drizzle crème fraîche around fish. Serve.
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