Cut the cauliflower into bite-size floret pieces, then add to a food processor and process until it has a rice-like consistency and taking care to not overprocess.
Squeeze out any excess water from the cauliflower rice then transfer to a medium-size mixing bowl and set aside.
Prepare the stuffing sauce:
Add all the ingredients for the stuffing sauce to a Vitamix and blend until the sunflower seeds are broken down into small pieces. You may need to stop and scrape the sides a couple of times to make sure everything is blended well.
Add the stuffing sauce to the medium mixing bowl with the cauliflower rice and stir together until everything is well combined.
Taste and adjust the seasonings to your preference, then set aside.
Prepare the aioli:
Add all ingredients for the aioli to a Vitamix and blend until creamy and smooth.
Add the mint leaves to the Vitamix and pulse just a few times to chop them into small pieces, but not completely blending them in. You should be able to see tiny pieces of mint in the mixture.
Taste and adjust the seasonings to your preference.
Transfer the aioli to your serving dish(es).
Prepare the kale leaves + assembly:
Take each piece of kale and cut off the bottom stem part (you can save these to juice!) so that you have a piece that resembles a wrap.
With a spatula, spread 1-2 tablespoons of the stuffing mix onto the leaf and roll them up.
Serve with the aioli as a dip.
Store any leftovers in an air-tight BPA-free container in the refrigerator.