In a bowl, combine Sunflower Mayo with Parmesan, sugar, and pepper. Add cauliflower and onion and toss. Add mozzarella and refrigerate until cold.
Mix in bacon and sunflower kernels just before serving.
In a bowl, combine mustard, salt, paprika, and cayenne. Add egg substitute and vinegar. Beat with an electric mixer at medium speed until combined. With the mixer still running, add 2 tablespoons of the oil, 1 teaspoon at a time. Slowly add remaining oil in a thin, steady stream. Cover and store in the refrigerator for up to 2 weeks. (Makes about 2 cups)