Oyster Cauliflower Oreganato and Sriracha Vinaigrette

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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


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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