Inspired by Lilia and impressively replicated by Sarah Chihaya.
For 4 servings
- 1 cauliflower
- garlic, roughly chopped
- white wine vinegar
- calabrian chile paste
- olive oil
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.