Ingredients:

* 1 pound cauliflower, cut into florets

* 1/2 pound Italian sausage, casings removed

* 1 can (15 ounces) chickpeas, rinsed and drained

* 1 butternut squash, peeled and cubed

* 1 can (14 ounces) coconut milk

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 teaspoon ground cumin

* 1/2 teaspoon red pepper flakes (optional)

* Salt and pepper to taste

* Olive oil

Instructions:

* Prepare the cauliflower sausage:

* Combine the cauliflower florets with the Italian sausage in a large bowl. Season with salt and pepper.

* Shape the mixture into small patties.

* Cook the sausage patties:

* Heat a drizzle of olive oil in a large skillet over medium-high heat.

* Cook the sausage patties until browned and cooked through, about 5-7 minutes per side.

* Air fry the chickpeas:

* Preheat your air fryer to 400°F (200°C).

* Toss the chickpeas with a little olive oil and season with salt and pepper.

* Air fry for 15-20 minutes, or until crispy.

* Make the butternut squash sauce:

* In a large pot, heat a drizzle of olive oil over medium heat.