Place a large skillet on the stove over medium heat. Add extra virgin olive oil, onions and bell pepper. Cook until onions and bell pepper have slightly brown color.
Add mushrooms and butternut squash and continue to sauté until vegetables are slightly brown. Stir occasionally. Add garlic, stir and turn off the heat.
Transport this mix into a pot and add cauliflower. Add water into the pot 2 inches over the vegetables, bring to a boil, add salt, black pepper, bay leaves, parsley, garbanzo beans, cumin and cook for 5-7 min until cauliflower is tender.