Instructions: Fill a large pot with water. Season with coarse sea salt and bring to boil.

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

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. 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, about 3-4 minutes. Drain and run under cold water. Lay out on a dish towel to dry, then transfer to a shallow serving bowl. Pour 1/2 cup mayonnaise on top and toss to coat. Taste and adjust seasoning. Serve, with remaining mayonnaise on the side (or save it for sandwiches).

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