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PdfSteam-blanch the florets for 3 minutes. Chill in ice water, then drain and pat dry with paper towels.
Place the blanched, dried florets in a large mixing bowl. Add the oil; toss well with your fingertips to lightly coat each piece of cauliflower with the oil. Sprinkle about half of the Parmesan, nutritional yeast, and salt over the cauliflower and toss well, then sprinkle the remaining Parmesan, yeast, and salt into the bowl and toss thoroughly.
Line dehydrator trays or racks with solid sheets. Spread the florets over the sheets, piling loosely; it will shrink as it dries. Dehydrate at 145°F for 2 to 3 hours or until the florets are beginning to dry. Stir gently and continue dehydrating until crisp and dry; total drying time will be 5 to 7 hours.