Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion, sliced in thin rings
  • 4 cloves garlic, chopped
  • 1 butternut squash, peeled and cubed
  • 1/2 teaspoon salt
  • cinnamon
  • cardamom
  • black or Aleppo pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1/4 teaspoon salt
  • 8 ounces frozen cauliflower floret

Instruction

  • Heat the oil in a medium pot. Saute the onion over medium heat for about 5 minutes till softening. Add the garlic and saute for another minute or two, stirring, till you can smell the garlic beginning to cook.
  • Add the butternut squash and stir. Add the salt and spices and stir again. Pour in about 1/2 cup water just to cover the squash. Bring to a boil and then reduce the heat to medium-low. Cook covered for 15 minutes until the squash is almost done.
  • Add the cauliflower and cook for another 10 minutes or so, until the cauliflower is thoroughly heated through. Serve hot, warm, or at room temperature.