Cauliflower "Steak Oscar".

By Alexandra V. Jones
May 29, 2015
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Author Notes: 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

Serves: 2

  • 1 Head Cauliflower, Orange if you can find it, if not add a tsp of tumeric to final sauce.
  • 1 cup milk
  • 2 tablespoons Butter
  • 1/2 Lemon, Juiced.
  • 4 spears of asparagus, blanched.
  • 4 ounces crab meat, free of shells and debris.
  • microgreens for garnish
  • 1/4 teaspoon cayenne pepper
  • 1 pinch salt and pepper to taste
  • 1.5 tablespoons olive oil
  1. 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.
  2. 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
  3. 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!

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