Riced cauliflower and Asian seasonings make for a quick, tasty weeknight meal.
Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
Heat the safflower and sesame oils in a large nonstick saute pan over high heat until hot. Add the kale and cauliflower and saute until the kale is wilted and the cauliflower is beginning to brown, 3 to 5 minutes. Remove from heat and mix in the scallions, kimchi, cilantro and tamari. Taste for seasoning and serve.
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