Soak the buckwheat groats for 1-2 hours, or until most of the water has been absorbed.

Rinse and drain in a strainer, and either use right away or leave out to let sprout by rinsing and draining every 8 hours or so.

Cut or pull apart the cauliflower into bite sized pieces.

Put the buckwheat water and spices in a blender or food processor and process until smooth.

Pour the buckwheat batter onto the cauliflower and stir.

Dehydrate on a dehydrator sheet at 165°F for 1-2 hours.

Turn down the heat to 115°F and check for preferred doneness periodically up to 8 hours.