Cauliflower with meat confetti and Calabrian chile

Inspired by Lilia, impressively replicated by Sarah Chihaya.

For 4 servings

  • 1 cauliflower
  • Sopressata
  • Garlic, roughly chopped
  • White wine vinegar
  • Calabrian chile paste
  • Olive oil
  • Lemon

Break the cauliflower into florets and mix with salt, pepper, olive oil, and a sprinkle of white wine vinegar. Roast gently.

Make the meat confetti: cut the sopressata into little squares. Add the garlic and soppressata squares to a pan (no oil is needed), and cook until the squares are firm, perhaps even crispy. Drain and set aside.

In a bowl, combine cauliflower, more vinegar, chile paste, and lemon zest; stir gently. Maybe add a bit of the lemon juice? Top with the meat confetti and garlic mixture. Garnish with parsley or fresh marjoram.