Ingredients

Adjust Servings:

	Stir-fry
	1 tablespoon avocado or extra-virgin Olive Oil
	1 small Leeks , split lengthwise and rinsed well, cut into 1-inch slices
	2 to 3 Garlic cloves, crushed and minced
	1 grated Lemon Zest
	Organic Soy Sauce , to taste
	½ head Cauliflower , cut into small florets
	1 bunch Mustard Greens , rinsed well and sliced into bite-size pieces
	Lemon-Sesame Sauce
	¼ cup Sesame tahini
	¼ teaspoon organic Soy Sauce
	½ teaspoon Brown Rice Vinegar
	1 teaspoon Brown Rice Syrup
	1 Lemon Juice
	Small handful Black Sesame Seeds

Stir-fried cauliflower and mustard greens lemon-sesame sauce recipe

Name: Stir-fried cauliflower and mustard greens lemon-sesame sauce recipe
Yield: 4 Servings
Ingredients: Olive Oil: 1 tablespoon avocado or extra-virgin; Leeks: 1 small; Garlic: 2 to 3; Lemon Zest: 1 grated; Soy Sauce: Organic; Cauliflower: ½ head; Mustard Greens: 1 bunch; Sesame: ¼ cup; Soy Sauce: ¼ teaspoon organic; Brown Rice Vinegar: ½ teaspoon; Brown Rice Syrup: 1 teaspoon; Lemon Juice: 1; Black Sesame Seeds: Small handful

Serves 4
Medium

Ingredients

Stir-fry
1 tablespoon avocado or extra-virgin Olive Oil
1 small Leeks
2 to 3 Garlic
1 grated Lemon Zest
Organic Soy Sauce
½ head Cauliflower
1 bunch Mustard Greens
Lemon-Sesame Sauce
¼ cup Sesame
¼ teaspoon organic Soy Sauce
½ teaspoon Brown Rice Vinegar
1 teaspoon Brown Rice Syrup
1 Lemon Juice
Small handful Black Sesame Seeds

Directions

The mild character of cauliflower is the perfect complement to the strong flavor of mustard greens. Rich in calcium and iron, mustard greens have a sharp taste that helps support the work of your liver as it metabolizes macronutrients and aids the body in ridding itself of toxins.

Steps

Done

To make the Stir-Fry

Heat the oil in a deep skillet or wok over medium-high heat. Stir-fry the leek, garlic, and lemon zest with a splash of soy sauce until the leeks are wilted, 1 to 2 minutes. Add the cauliflower and another splash of soy sauce and stir-fry for 2 to 3 minutes. Add the greens, season lightly once more with soy sauce, and stir-fry until the greens are just wilted and a rich, deep green.

Done

To make the Sauce

In a small bowl, whisk the tahini, soy sauce, brown rice vinegar, brown rice syrup, and lemon juice until smooth and creamy, adjusting the seasoning to your taste. Just before serving, stir the lemon-sesame sauce into the cooked vegetables. Garnish with the sesame seeds and serve immediately.