- 3 Tablespoons olive oil, divided
- 2 cups diced butternut squash, 1/2″ cubes
- 1 head cauliflower, riced (see notes)
- 1 large onion, diced
- 2 cups kale, shredded
- 1/2 cup kalamata olives
- 1/2 cup grape tomatoes, halved
- 1 Tablespoon ras el hanout spice blend
- 1/2 cup currants
- 1/2 cup dried apricots, diced
- 1/2 cup sliced almonds
- 2 Tablespoon fresh lemon juice
- Preheat oven to 425°F. Toss cubed butternut squash with 1 Tablespoon olive oil. Spread evenly over a parchment-lined baking sheet. Season well with salt and pepper. Roast for 15-20 minutes, or until golden and soft.
- Meanwhile, remove the toughest part of the cauliflower stem. Cut the rest of the cauliflower into florets. Pulse in a food processor until it resembles couscous, working in batches if needed.
- Heat 1 Tablespoons olive oil in a large non-stick skillet. Add the onion to the pan and cook until it softens, about 5-10 minutes. Add the garlic and cook for one minute, stirring constantly, then add ras el hanout. Continue cooking while stirring to prevent burning, for another one to two minutes, until fragrant. Add half of the cauliflower couscous and stir well, cook for a few minutes until tender. Transfer to a serving bowl. Add the remaining 1 Tablespoon olive oil to the pan, then add the remaining cauliflower. Cook for 5 minutes, stirring constantly. Add the kale to the pan. If it’s sticking, add a little water.
- Transfer to the serving bowl and stir until well-combined. Add the roasted butternut, olives, tomatoes, currants, apricots, and almonds. Toss well. Then squeeze the fresh lemon juice on top.
To see how to “rice” cauliflower, see this post on Oh My Veggies.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main, Side