Cauliflower & Squash Sauté

I’m showcasing detox dishes this week. Tonight’s dish would comfortably serve 4 as a side dish but for the detox, this is only enough for 2. It’s all about loads of tasty fiber!

I personally like the skin of acorn squash (and that’s extra fiber!) but you can take it off if you are not a fan. I also saved the seeds and dry roasted them to toss in a salad later this week. When trimming the cauliflower, I only wanted the florets for this dish but saved the stems to use as a thickener in a future soup. Due to my tiny setup here, I only have one sauté pan and it’s teeny so I cooked the squash, beans, and cauliflower in separate batches and then tossed everything together in a bowl at the end.



  • Cauliflower, trimmed to just the florets
  • Acorn squash, quartered and sliced
  • 1 can garbanzo beans, drained
  • 1/2 of a red bell pepper, finely diced
  • 3 cloves garlic minced
  • 3 Tbs coconut oil
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsp dried cilantro (use 3x as much if fresh)
  • Nutmeg
  • Salt and pepper to taste


  1. Heat the coconut oil in a large sauté pan (or do this step in batches if you were stuck with a small pan like me!).
  2. Add the cauliflower, squash, and beans and stir often till cooked through and slightly brown.
  3. Add in garlic and cook for 1 more minute.
  4. Add spices including a fresh shaving of nutmeg.
  5. Toss in the bell pepper at the very end so it just heats through but keeps it’s bite.
  6. Salt and pepper to taste.



One Comment Add yours

  1. terilynng13 says:

    Sounds fantastic! Can’t wait to try it!!


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