Step 1

1 In a small dry skillet over medium-high heat, toast the sunflower seeds, tossing frequently, until golden and fragrant, 3 to 5 minutes

Step 2

2 Transfer to a small bowl and let cool completely

Step 3

3 In a large bowl, toss together the riced cauliflower, parsley, bell pepper, kohlrabi, onion, oil, lemon zest and juice, salt and pepper

Step 4

4 (If not serving right away, refrigerate in an airtight container

Step 5

5 )

Step 6

6 When ready to serve, stir in the toasted sunflower seeds

Step 7

7 NOTE: To rice cauliflower, cut the half-head of cauliflower into two or three large pieces, each with some stem attached

Step 8

8 Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups Alternatively, you can cut the half cauliflower into florets, removing as much of the stem as possible, and grate the florets in a food processor using the grater attachment

Step 9

9 Save the stems and any remaining cauliflower for another use