Cauliflower With Anchovy Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Miller Estate in Wills Point, Texas in 1992. Ingredients:
coarse sea salt |
1 egg yolk |
1 tablespoon fresh lemon juice |
4 large anchovy fillets packed in olive oil drained and pounded to paste |
1/2 teaspoon freshly ground black pepper |
3/4 cup peanut oil |
1/4 cup extra virgin olive oil |
1-1/2 pounds cauliflower trimmed into walnut size florets |
Directions:
1. Fill a large pot with water then season with coarse sea salt and bring to a boil.
2. Combine egg yolk, lemon juice, half the anchovy paste, salt and pepper.
3. Whisk together vigorously then gradually add peanut oil whisking in a few drops at a time.
4. Once it begins to emulsify you can add oil faster in a thin stream.
5. Once peanut oil is added begin whisking in olive oil then whisk in remaining anchovy paste.
6. Mixture should be highly seasoned and anchovy should be pungent but not unpleasantly so.
7. When water comes to a boil add cauliflower and cook until tender but still slightly crisp.
8. Drain and run under cold water then lay out on a dish towel to dry.
9. Transfer to a shallow serving bowl and pour 1/2 cup mayonnaise on top and toss to coat.
10. Taste and adjust seasoning then serve with remaining mayonnaise on the side.
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