Prep Time:  30 Minutes

Serves 2

Ingredients:

• 1 head Cauliflower
• 1 bunch Baby Beets (we used Chioggia or Candy Striped Beets)
• 1 lb Romano Beans or Green Beans, halved
• 12 oz Sugar Snap Peas
• 1 bunch Chives, chopped
• 4 cloves Garlic
• ⅛  cup White Onions, diced
• 4 Tbsps Olive Oil
• Salt and Pepper, to taste.

Add cauliflower to a food processor and pulse until it's the consistency of rice. A grater can be used in place of a food processor. (Note: If using a grater, do not separate cauliflower florets before grating.) Set processed cauliflower aside.

Remove the green tops from the beets and quarter the roots; set greens aside. In a large skillet, heat 2 tablespoons olive oil over low to medium flame, add 2 cloves garlic and diced onions. Sauté the quartered beet roots for about 10 minutes with the garlic and onions. Remove the garlic cloves. Add cauliflower and cook for about 3 minutes in the skillet, mixing regularly. Add the Romano beans and sugar snap peas and cook for 1 to 2 minutes.

Roughly chop the beet greens and place them in the skillet with 2 tablespoons olive oil and 2 minced garlic cloves. Allow to cook down over medium heat, 3 to 5 minutes in total. Salt and pepper to taste.