1. Preheat the oven to 450 degrees F.

2. Chop cauliflower into bite-sized florets.

3. Place the cauliflower florets in a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, salt and pepper. Place the roasting pan in the oven and cook for 20 minutes, stirring occasionally to ensure even roasting.

4. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

5. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

6. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt to taste. Cover and place in a warm spot