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Steam the cauliflower florets using your preferred method (microwave/steamer basket or shallow pan) be sure to cook the cauliflower until it is very tender. Once cooked place the cauliflower in the fridge to cool.
In a blender or food processor blend the cooled cauliflower florets, honey, vanilla, lemon juice and zest, coconut oil and almond milk. Continue to blend until it forms a smooth whipped cream like texture. Put in the fridge.
To make the strawberry puree you can either roughly chop the strawberries on a cutting board or place them in a blender and pulse until they are broken down into a chunky texture. Set aside
Finely chop the pecans. In a bowl combine the chopped pecans, coconut, salt, melted coconut oil and honey and stir.
Use 2 500ml glasses or 4 250ml glasses. Start by filling the bottom ¼ of the glass with the strawberry puree. Next top with the cauliflower cream a smaller layer of the crumble and then another layer of strawberry. Top with a large spoonful of the cauliflower cream and then garnish with the diced strawberries and shredded mint.