Grate the cauliflower pieces in a food processor with the grater attachment in place. You can also use the regular attachment and pulse until the cauliflower is riced.
Transfer the riced cauliflower to a large, non-reactive bowl, and add in the kale, sun-dried tomatoes, parsley, basil, pine nuts, hemp seeds, and pumpkin seeds.
Make the dressing by adding the lemon juice, tahini, garlic, water, sea salt, and black pepper to a blender. Blend on high for 1-2 minutes or until smooth and creamy. If desired, add in ½-1 teaspoon agave nectar to balance the acidity of the dressing.
Pour the dressing over the cauliflower mixture and toss to coat.