No offense to the cauliflower, but that hollandaise is not right. A general ratio for hollandaise is 4 egg yolks to 12 floz butter (3 floz per yolk). Start with the egg yolks and lemon (or vinegar reduction) in your bowl, and whisk over your water bath until the eggs are light in color and leave a ribbon when you pull your whisk through. Then you slowly stream in your butter while you vigorously whisk until you have a good emulsion. Add water every so often if it becomes too thick. The hollandaise should be able to coat your eggs and not run on the plate. I will definitely try the cauli hash browns.