Cauliflower is all the rage right now as a low carb alternative. But don’t forget to use it in its whole form. High in fiber and B vitamins it’s a superstar vegetable with a mild flavor. This is a great recipe to make on a weekend and prepare more than you need for quick veggie leftovers throughout the week. For the butternut squash in this recipe the precut and packaged squash is a great option to keep the cooking process speedy. Remember to always make the recipe your own by swapping out ingredients that make cooking from scratch easier. No turmeric root, no problem – use ground turmeric instead.

Prep: 15 minutes
Cook: 40 minutes
Ready In: 55 minutes
Servings: 1


  • 1/2 onion(s)
  • Sweet onion (quartered)
  • 1 cup Butternut squash (leftover frozen cubed)
  • 1 cup Cauliflower
  • 1 tbsp Coconut oil
  • 1 pinch Himalayan sea salt 1/4 tsp Black pepper
  • 1/2 tsp Nutmeg, ground
  • 1/2 piece, 1-inch
  • Turmeric root
  • 1/8 tsp Cayenne pepper 1/4 tsp Cumin
  • 1 tbsp Sliced almonds
  • 1 tbsp Pumpkin seeds (pepitas)
  • 1/2 whole orange(s)
  • Orange peel (zest)
  • 1 clove(s) Garlic
  • 1/2 cup Almond milk, unsweetened (more to taste)


1. Preheat oven to 425°. Crush garlic and set aside. Place coconut oil in a pan and melt in the oven.

2. Toss cauliflower, onion and spices and roast in the oven for 40 minutes, tossing a couple times throughout.

3. While that is cooking, take the squash cubes and warm up in a small pot with 1/2 cup almond milk.

4. Mash squash, adding cayenne pepper, nutmeg and orange zest to taste. If necessary, add more almond milk to meet desired consistency.

5. When the oven timer reaches 30 minutes, add salt, pepper, garlic and almonds slices to the cauliflower.

6. Once cooked through, at about 35-45 minutes, remove from oven and serve cauliflower on top of mashed squash, drizzling remaining oil from the pan on top.

Dietary Servings

Per Portion

Fruit: 0.5
Meat Alternative: 0.3
Milk Alternative: 0.5
Vegetables: 5.7

Nutrition Facts