Line two wide bowls with arugula and sliced red cabbage and set aside.
In a large frying pan, heat some olive oil and then sauté the riced cauliflower, until golden. Spoon evenly into bowls.
Using same plan, add a bit more olive oil and begin to sauté the mushrooms. After a couple minutes add the broccoli. Season with sea salt and stir occasionally until beautifully charred. (about 8 minutes total time.)
Meanwhile, in a small pan on the side, sauté the leeks until golden, also about 7-8 minutes.
When both pans are done cooking, add the mushroom mixture over the cauliflower and then garnish with the leeks. Drizzle EVOO on top and add a pinch of flakey sea salt. Enjoy!