Cauliflower With Anchovy Mayonnaise

1. 1

   Fill a large pot with water.

2. 2

   Season with coarse sea salt, and bring to a boil.

3. 3

   Meanwhile, in a small bowl, combine egg yolk, lemon juice, half the anchovy paste, a large pinch of salt and several turns of the pepper mill.

4. 4

   Whisk together vigorously.

5. 5

   Gradually add peanut oil, whisking in a few drops at a time.

6. 6

   Once mixture begins to emulsify, oil may be added faster, in a thin stream.

7. 7

   After peanut oil is added, begin whisking in olive oil.

8. 8

   Whisk in remaining anchovy paste.

9. 9

   Mixture should be highly seasoned, and anchovy should be pungent but not unpleasantly so.

10. 10

    When water comes to a boil, add cauliflower, and cook until tender but still slightly crisp, about 3 to 4 minutes (may also be steamed).

11. 11

    Drain, and run under cold water.

12. 12

    Lay out on a dish towel to dry, then transfer to a serving bowl.

13. 13

    Pour 1/2 cup mayonnaise on top, and toss to coat.

14. 14

    Taste and adjust seasoning.

15. 15

    Serve, with remaining mayonnaise on the side, or save it for sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.