Roasted Turmeric Cauliflower on Squash Mash

15 55 416
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 1
Roasted Turmeric Cauliflower on Squash Mash
Health Rating


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.

Nutrition Facts

Per Portion

Calories 416
Calories from fat 190
Calories from saturated fat 116
Total Fat 21.1 g
Saturated Fat 12.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 186 mg
Potassium 1375 mg
Total Carbohydrate 48 g
Dietary Fiber 10.1 g
Sugars 14.1 g
Protein 8.4 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.3
Milk Alternative 0.5
Vegetables 5.7

Energy sources




is high in fiber and B vitamins!


is rich in vitamin A, B6 and folate