In a food processor, chop the onions, garlic, rosemary, and habanero, then transfer that to a hot fry pan and brown it on medium high in 1/4 cup of the olive oil.
While that's going, add the cauliflower to the food processor. Chop the zucchini and squash. Add that to the browned onion mix, and toss in the almond milk and rest of the 1/4 cup olive oil. Let it all stew and get golden. Cover with the lid and simmer on low for 5 minutes. If you've prepared pasta, pour it over the pasta.