4 cups cauliflower florets or 3 cups purchased cauliflower rice

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2 Tbsp. olive oil

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1 onion medium, minced

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2 cloves garlic minced

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1/2 tsp. cinnamon

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1 tsp. allspice

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1/4 tsp. sea salt

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1/2 cup dried apricots diced, or golden raisins

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1 Tbsp. fresh mint leaves chopped (optional)

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1 ripe, Fresh California Avocado peeled, seeded and sliced

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1/4 cup pistachios shelled and chopped (optional)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.