Crispy Cauliflower Steaks

Heirloom cauliflowers are so beautiful. I went with the vibrant purple for this dish because we eat with our eyes first.

Ingredients

1/2 head cauliflower, sliced thin, vertically
2 Tbs. coconut aminos 
1 Tbs. coconut nectar
1/4 C sprouted walnuts, (soaked and dehydrated)
1 Tbs lemon emulsion
1 Tbs each, mint and basil 
pinch salt and pepper 

Lemon Emulsion

1/2 preserved lemon,  rind only, diced
1/4 C lemon juice 
1/2 C olive oil, 
pinch salt and pepper. 

Process

Mix coconut aminos and nectar in a shallow bowl. 
Coat cauliflower to coconut dressing on each side. 
Place each steak on  mesh dehydrator sheet. 
Process walnuts until crumbs. 
Coat the side facing up with walnut crumbs and scatter with fresh hebs and season with salt and pepper. 
Dehydrate for 4-5 hours until crispy but not completely wilted. 
For lemon emulsion: blend lemon juice and rind first. Stream  oil  in slowly to emulsify until thick.

Assembly

Plate steaks with a dollop of lemon vinaigrette and additional mint or other fresh herbs on each steak. 
Serve while still warm from the dehydrator.