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In a large skillet, heat the oil over medium high. Add the garlic and ginger and cook for 1 minute.
Add the cauliflower and kale, cook for 5 minutes. Stir in the stock and continue to cook for 5 to 7 more minutes until the vegetables are tender and the liquid has evaporated.
Stir in the soy sauce, sesame oil and sesame seeds. Remove from the heat and serve warm.