Curried Cauliflower and Potato Salad with Cilantro Emulsion

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One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)

1/4 cup melted ghee 

3 tablespoons curry powder

1 tablespoon plus 2 teaspoons salt, plus more to taste 

1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered 

2 tablespoons white wine vinegar 

1 cup fresh or frozen and thawed peas 

1/4 cup finely chopped fresh cilantro 

1/4 cup finely chopped fresh mint leaves 

2 tablespoons fresh minced ginger 

2 cloves garlic, minced 

1 small white onion, finely diced

Cilantro Emulsion, recipe follows

Freshly ground pepper, to taste 

Cilantro Emulsion:

1 egg

1 teaspoon salt, plus more to taste 

1/4 cup chopped fresh cilantro leaves 

1/4 cup lemon juice 

1 tablespoon fresh minced ginger 

1 clove garlic, minced 

1/4 teaspoon white pepper 

1 cup olive oil