In a medium saucepan that has a tight-fitting lid, add the cauliflower rice with the basil. Stir in 1/2 cup water and salt and pepper to taste.
Cook over medium-high heat until it starts to boil. Reduce heat to low and cover saucepan with lid. Let simmer until rice is tender and water has evaporated about 5-8 minutes.
Toss the spinach with the kale.
In two large salad bowls divide the cauliflower rice mixture, the spinach and kale, and the rest of the ingredients between the two bowls
Serve with unicorn sauce or other dressing on the side.