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