Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
2 heads cauliflower, any color or mix of colors (3 heads if small)
2-3 oranges, peeled and sliced (blood orange, cara-cara orange, ruby grapefruit, etc. all work well)
2 egg yolks
1 whole egg
½ cup (½ pound) melted sweet butter, (heated until bubbling with the olive oil)
½ cup olive oil
1 Tbsp. tarragon vinegar (optional)
2 tsp. lemon juice
Salt and ground black pepper to taste
Tabasco sauce to taste
2 Tbsp. freshly chopped tarragon leaves, reserve a few whole leaves for garnish
Set SKS steam oven: to full steam 212 degrees F.
Prep and cook cauliflower: Cut off the very bottom of the cauliflower stems and remove any outer leaves. Cut each head of cauliflower lengthwise into approx. 1” “steaks”. Place cauliflower slices the on steamer pan and place in the oven on the center rack or above. Steam for 10-12 minutes until just tender. Remove from oven and pat dry.
Make sauce: Place the olive oil and butter in a small saucepan and bring to a complete boil. Place the eggs, vinegar and 1 tablespoon of lemon juice in a blender. Pulse to combine the eggs and juice. With the blender running, slowly drizzle in the oil-butter. The mixture should emulsify and thicken. Add the remaining lemon juice, tarragon leaves and tabasco sauce to taste. Season with salt and pepper to your taste. With a spoon or spatula remove the sauce to a small bowl and cover with plastic. Set the bowl atop a small saucepot of water and move to the back simmer burner to keep warm.
To finish and serve: Place a grill pan on top of the induction burners and set on flex to control both burners as one. Set the flex burner to 6-7. Lightly rub the cauliflower steaks with olive oil, salt and pepper. Quickly grill just to give nice grill marks. Remove to a platter with the citrus slices spread out. Spoon the béarnaise sauce over each cauliflower steak and finish with the reserved tarragon leaves and a drizzle of olive oil.