Steak and Kale Rice Bowls - John Soules Foods

Ingredients

• 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