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1 head cauliflower, cut into florets
1/4 cup plus 2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 bunch kale, destemmed and chopped
2 cloves garlic, finely minced
12 ounces Soules Kitchen Steak Strips
2 tablespoons reduced sodium soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons maple syrup
1 tablespoon freshly minced ginger root
1 tablespoon tahini
4 cups brown rice, cooked, for serving
Sesame seeds, for garnish
Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, and spread in an even layer onto one of the prepared baking sheets. Bake until fork-tender, about 20 minutes. Spread steak strips onto the remaining baking sheet, and bake until fully heated through, about 5 to 6 minutes.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add kale and remaining salt and pepper, and cook until wilted, about 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove from heat and set aside.
Whisk together remaining oil, soy sauce, vinegar, maple syrup, ginger and tahini. Portion rice into serving bowls and top evenly with kale, cauliflower and steak. Drizzle with dressing. Garnish with sesame seeds, and serve.
Tip: Use microwaveable or boil-in-bag rice for a fast and easy meal!
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