Cauliflower with Anchovy Mayo

1. put on a large saucepan with water. Season the water with sea salt and let it boil. Meanwhile, in a small baking bowl, whisk very thoroughly (whisk or machine) half, juice of one lemon, egg yolks of anchovy paste, seasoned with a good pinch of salt and a few turns of the pepper mill.

2.Gradually add the peanut oil drop by drop. Once the mixture emulsifies, the oil may come in a tiny bit faster, in a thin stream. Mix in remaining anchovy paste. The mayo should be very strongly flavored, but the anchovy paste should not be too overbearing.

3. Once the water boils, steam the cauliflower in it until just shallowly tender but still crisp (about 4 minutes). Alternatively, you can steam it as well. Drain and rinse when cool. Lay out on kitchen towels extensively so it can drain very extensively, then transfer to a bowl. Pour 1/2 cup of mayo over it and stir it in.

Season to taste and bring to the table. The remaining mayo can be served with it. It can also be used separately for sandwiches.

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