Friday, March 15, 2019

Cauliflower with Meat Confetti and Calabrian Chile

Inspired by Lilia and impressively replicated by Sarah Chihaya.

For 4 servings

  • 1 cauliflower
  • Sopressata
  • garlic, roughly chopped
  • white wine vinegar
  • calabrian chile paste
  • olive oil
  • lemon

  • Make the meat confetti: cut the sopressata into little squares. Add the garlic and soppressata squares to a pan (with no additional oil) and cook till the squares get firm and perhaps even crispy-like. 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 try fresh marjoram.

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