Directions:
- Fill a large pot with water then season with coarse sea salt and bring to a boil.
- Combine egg yolk, lemon juice, half the anchovy paste, salt and pepper.
- Whisk together vigorously then gradually add peanut oil whisking in a few drops at a time.
- Once it begins to emulsify you can add oil faster in a thin stream.
- Once peanut oil is added begin whisking in olive oil then whisk in remaining anchovy paste.
- Mixture should be highly seasoned and anchovy should be pungent but not unpleasantly so.
- When water comes to a boil add cauliflower and cook until tender but still slightly crisp.
- Drain and run under cold water then lay out on a dish towel to dry.
- Transfer to a shallow serving bowl and pour 1/2 cup mayonnaise on top and toss to coat.
- Taste and adjust seasoning then serve with remaining mayonnaise on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2817.12 Kcal (11795 kJ) | ||
| Calories from fat | 831 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.33g | 142% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 16.01mg | 1% | |
| Potassium | 23.08mg | 0% | |
| Total Carbs | 414.23g | 138% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 139.35g | 279% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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