1 cauliflower cored, stemmed and separated into florets

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1 Tbsp. olive oil

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1/2 cup red onion chopped

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1 Tbsp. garlic minced

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1 cup vegetable broth

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2 ripe, Fresh California Avocados peeled, seeded and cut in chunks, separated

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1/8 tsp. sea salt or to taste

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1/8 tsp. black pepper or to taste

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1/8 tsp. coarse sea salt or to taste

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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.