Steam the cauliflower.  Place the cauliflower florets in a medium sauce pot and fill with water to about ⅓ as high as the florets.  No need to cover with water, as we are steaming.  Cover and turn the stove to medium heat.  Water should come up to a boil and cook with cover on for 8-10 minutes.  Turn off heat and let sit for another few minutes.

While the cauliflower is cooking, mince 1 clove garlic and add to a preheated pan with 2 cups baby spinach leaves, and 1 teaspoon olive oil.  Saute until the spinach is wilted down, but still a bright green color.  Remove from the heat and set aside until ready to add to the blender.

Add ½ teaspoon Fresh Ground Pepper and test to see if additional salt is needed.  The vegetable base will add a salty flavor, so it may not be required.

Make the Wide Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small.  When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.

Preheat oven to 375 degrees F.

Roast the Asparagus: Trim the ends of the asparagus and discard, as they can be tough.  Cut the asparagus into 1 inch pieces and place on sheet pan.  Drizzle with Extra Virgin Olive Oil and sprinkle with Salt & Pepper.  Roast in the oven for 10 minutes.

Strain the noodles and add back to the pot.  Pour the Cauliflower Cream Sauce over the pasta. Add the asparagus (save some for adding on top of the dish) and stir to combine.  Enjoy!!