Let's start with the cauliflower. It wasn't too different from when we made the kimchi brussels sprouts. The cauliflower was chopped up into more manageable, bite-sized pieces, and we crisped up some pancetta bits. We poured a bit of the rendered fat over the cauliflower before popping it into the oven to roast.
Now, onto the pork chops. Since we can't use panko or bread crumbs, we used some unsweetened, shredded coconut, and mixed some of the umami dust, minced garlic and ginger, and some black and regular sesame seeds
To finish the dish, we placed our chop on a bed of creasy greens, lightly dressed in some rice wine vinegar, a dash of black vinegar, garlic, ginger and sesame oil. The greens added a bit of acidity to the umami chops, while the roasted cauliflower added a nice kick of spice.