In a large skillet over medium heat, warm 1 tablespoon of olive oil until shimmering. Add kale and leeks, season with salt and pepper, and sauté until leeks are transparent and kale is softened, about five minutes. Remove from heat and set aside.
Warm remaining tablespoon of olive oil in the skillet. Add riced cauliflower, garlic powder, and season with salt and pepper. Cook until warmed, stirring frequently, about two minutes. Remove from heat and mix in parsley and cilantro then top with kale-leek mixture. Store in an airtight container in the fridge.
Microwave cauliflower rice-kale mixture for 45 to 60 seconds or until warm. Top with toasted seed mix and garlic yogurt dressing.