This recipe came about in the way that the best recipes do.
While working on a batch of uniquely Tasmanian Oysters Rockerfeller for a client (and they are AMAZING!) I was simultaneously working on one of my own creations of what I predict to be one of my best cauliflower dishes ever.
This cauliflower dish is garnished with a delicious savoury crumb and I stood there in my kitchen, looking from one dish to the other and my brain did that “thing”
What if I took that bit from here, and this bit from there and ohhhhh, added some of this?
Luckily, I had some left-over oysters, otherwise I would have run out to get some. I was that excited.
Think soft, fresh oysters bathed in a rich buttery sauce that has a hint of citrusy zing from the pepper leaf.
While not keto, using the pork rinds instead of bread crumbs makes this dish low carb and gluten free.
Next time you want to pull out the stops, try this.