Lately I’ve been obsessed with Farm to table chef Dan Barber’s Cauliflower steak recipe, basically I adapted his recipe but put the “Oscar style” spin on it. I was thinking to myself….what is my favorite steak house order? The answer is Oscar (steak, usually sirloin or tenderloin, topped with crab, asparagus, and hollandaise). I figured if I was going to replace beef with cauliflower I better make it just as decedent as a steak house meal is. —Alexandra V. Jones
Head Cauliflower, Orange if you can find it, if not add a tsp of tumeric to final sauce.
spears of asparagus, blanched.
crab meat, free of shells and debris.
microgreens for garnish
salt and pepper to taste
In This Recipe
Pre-heat oven to 350 degrees. Cut sides of cauliflower , cut center in half (about 1.5 inches to simulate a prime steak. Season center cuts with salt and pepper and over medium high heat sear each side of cauliflower. Place in oven and cook 15 minutes.
Add 1 cup of milk to saucepan, add 1/2 water, add side florets, removed from center cuts of cauliflower, add a pinch of salt, boil 10 minutes until tender, add butter and lemon juice, blend with hand blender or regular blender (remember if using white cauliflower add 1/2 tsp tumeric for that "egg yolk" color
For assembly I put my “hollandaise” at the bottom, topped with the “Steak” add, asparagus, top with crab a lil more sauce a bit of cayenne (typical in hollandaise), and topped with some micro greens. It was AMAZING!!! Originally I was planning on a traditional egg based hollandaise but as I was cooking I realized I could use cauliflower in place of eggs and make a totally egg free hollandaise sauce! Dan Barber’s philosophy was a wonderful muse for my own creation, using veg cooked in methods usually used for meat is an awesome way to bring out the satisfying side of our veggie friends, and I think making it “Oscar style” really elevated it to a whole new level!