Oyster Cauliflower Oreganato and Sriracha Vinaigrette
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| Ingredients | Quantities |
|---|---|
| Oreganato | |
| Oysters | 2 dozen |
| Riced cauliflower | 1 cup |
| Club House Oregano Ground | 1/4 tsp |
| Shredded parmesan | 3 tbsp |
| Finely chopped house-smoked bacon | 2 tbsp |
| Brunoise red peppers | 3 tbsp |
| Fresh chopped parsley | 1 tbsp |
| Sriracha Vinaigrette | |
| Lawry's Sriracha Wing Seasoning | 1 tbsp |
| Billy Bee Liquid White Honey | 1 tbsp |
| Rice wine vinegar | 1 cup |
| Canola oil | 3 cups |
Instructions
This recipe was created for Club House for Chefs by: Michael Ledesma, Corporate Executive Chef of Richmond Restaurant Group in Richmond, VA.
For the Oreganato: Mix all the Oreganato ingredients together in a bowl. Top freshly shucked oysters and roast on baking sheet in a 500°F preheated oven.
For the Sriracha Vinaigrette: Meanwhile prepare the Sriracha Vinaigrette by blending the first 3 ingredients until all incorporated. Increase the speed of blender slowly and add the oil to emulsify the vinaigrette. Season with salt and black pepper.
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