Step 1
For the sauce, add cold eggs to a saucepan with hot water from the tap, cover and bring to the boil, then remove the lid and reduce the heat to a gentle boil, with total cooking time of 8 minutes. Cool in cold water and peel. The yolks should have firmed up while retaining a jammy texture. Chop roughly.
Step 2
Meanwhile, heat the butter and 50ml oil in a small saucepan, then add the leek and garlic, cooking over a low heat to soften (about 20 minutes). Add the curry powder and stir through for 30 seconds; remove from the heat.
Step 3
Add the leek and garlic to a blender or food processor with the eggs, mayonnaise, remaining 100ml of oil, sugar and salt and blend until smooth. Add the vinegar and blend.
Step 4
Cook the cauliflower in boiling salted water for 6 minutes, then drain and cool on a towel. Once cool, cut into 2cm slices. Cut each slice in half, discarding any woody stem.
Step 5
Set up a station for crumbing, with flour in one bowl, beaten eggs in another and the breadcrumbs and sesame seeds combined in a third.
Step 6
Flour the cauliflower, then coat in the egg, draining off any excess. Crumb with the sesame seed mix and set aside.
Step 7
Heat about 10cm of oil in a saucepan until about 170C. Fry the cauliflower in batches until golden all over (about 3 minutes). Drain on a paper towel and season with salt flakes.
Step 8
To serve, dollop a spoonful of sauce on each plate and top with cauliflower, adding a lemon cheek on the side.