To make the salad, rice the cauliflower by placing the florets in a food processor fitted with the s-blade and pulsing until the consistency of couscous. Then place the red cabbage and onion in the food processor, and pulse until finely chopped. Switch the s-blade for the dicing disc (if you have one) and dice the carrots. Alternatively, dice the carrots by hand with a knife.
In a large bowl, toss processed cauliflower, cabbage, onion, and carrot with the chopped kale and cilantro, sunflower seeds, and raisins if using. Chill in the fridge while you're making the dressing.
To make the dressing, whisk all of the salad ingredients together in a bowl.
To serve, toss the dressing through the salad, and add lemon juice, salt, and pepper to taste. Enjoy immediately.
Recipe from The Fresh 20.
Photo by Trent Lanz; styling by Alicia Buszczak
Note: if taking this salad to a party, store the salad and dressing separately, and if possible, open the avocados and add to the dressing right before serving to minimize oxidation.