Cauliflower with meat confetti and Calabrian chile
Inspired by Lilia, impressively replicated by Sarah Chihaya.
For 4 servings
Garlic, roughly chopped
White wine vinegar
Calabrian chile paste
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.