Wash the cauliflower, discarding any damaged or bad leaves. Keep the rest in tact and steam the cauliflower until cooked.
Meanwhile make the hollandaise sauce; start by reducing vinegar & peppercorns in a frying pan. let it cool & add cold water, whisk in egg yolks & cook to ribbon stage in a bain marie (water bath). Add melted butter in a thin stream, whisking all the time.
Next add lemon juice, seasoning, then strain and keep warm.
Heat ghee in a frying pan, fry oat and walnut breadcrumbs. Add parsley, cook for a few more minutes.
Place the cauliflower in a dish, spoon over the hollandaise and sprinkle on the herbs and breadcrumbs and blue cheese (if used).
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