Cauliflowers are a great dish to pair with pasta, as they add a rich texture and a crisp, crisp finish to pasta dishes.
Cauli and avocado sauce is a very common dish on pasta dishes, so I decided to make my own version of the dish, using spinach and avocado, which I think are a little on the pricey side, but they add an extra bit of richness and flavor to the dish.
I used cauliflower for this dish, as well as a handful of spinach and a handful or so of avocado, and it was really, really easy to make.
You can even add more avocado if you want, and you can also substitute a variety of other vegetables for cauliflower, such as carrots, peppers, onions, and tomatoes.
You could also use fresh or frozen broccoli, cauliflower ears, and cauliflower sprouts if you don’t have them in your pantry.
The dish is so good, in fact, that it was actually voted the best dish of the year by the New York Times.
And you can make it in just a few minutes, so it’s great for lunch, dinner, and brunch!
Ingredients 1 pound frozen spinach, thawed and quartered (or frozen whole)