Chicken-fried Cauliflower, with a salad of cilantro, shallot, olive, pumello, smoked artichoke, spicebrush vinegar, and remoulade.
For the cauliflower, I simply seasoned the florets and then dipped them in a egg wash, and then seasoned flour. Fry until golden on both sides (doesn't take very long).
For the salad, mix one thinly sliced shallot, a handful of halved green olives, a handful of cilantro leaves, 1/4 cup thinly slices pumello, and a handful of smoked artichoke heart halves in a bowl with a couple tablespoons spicebrush vinegar.
For the remoulade, mix a couple tablespoons Duke's mayo, a couple tablespoons Dijon mustard, a tablespoon of Lao Gan Ma chili crisp, and a tablespoon of Poirier's Cane Syrup in a bowl until well mixed.