Begin by steaming 3 cups of cauliflower florets in a pot with a steamer insert. Heat the water to a gentle boil covered, and steam the florets for about 8-10 minutes, or until they are fork-tender. Once done, strain the cauliflower and set aside.

In a high-speed blender, combine the steamed cauliflower with 1 cup of water, a few cloves of garlic, and a generous spoonful of vegetable base. Blend until smooth and creamy, about 30-60 seconds. Gently fold in the sautéed baby spinach leaves and pulse a couple of times.

In a large pot, bring salted water to a rolling boil and add the wide rice noodles of your choice. Cook according to package instructions, stirring frequently for about 5-7 minutes. Once al dente, drain the noodles and keep them warm.

Preheat your oven to 375°F (190°C). Trim and cut asparagus into bite-sized pieces. Toss on a baking sheet with extra virgin olive oil, salt, and fresh ground pepper. Roast for approximately 10 minutes until tender.

Once your noodles are drained and asparagus roasted, pour the creamy green cauliflower sauce over the warm noodles in the pot. Gently mix until the noodles are evenly coated, and fold in the roasted asparagus. Serve hot.