1/2 head cauliflower
2 large cloves minced garlic
1/2 cup dried organic cranberries
1 cup shopped pecans
sprinkle of celtic sea salt
sprinkle of cayenne pepper
sprinkle of ground black pepper
Put both frying pans or pots on high with a tablespoon of water - trim beans slicing ends off, put in pan, then chop cauliflower into bite sizes, put them into the other pan, add 2 tablespoons coconut oil, stir occasionally, add garlic to each pan while sauteeing, then after adding the cranberries and pecans to the beans turn them off.
In the cauliflower pan, let the water dissipate and try to brown the cauliflower in the oil.