• Cut a small corner from the ground pork package and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a medium bowl, using a fork or whisk, blend the egg with the meatball spice blend and almond meal. Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs. 

In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the meatballs cook, prepare the remaining ingredients.

• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 
• Peel and finely chop enough onion to measure 1 cup [2 cups].
• Trim the stems from the figs; coarsely chop the figs. 
• Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress. 

In the same pan used for the meatballs, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower, season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes [3 to 5 min]. Stir in the figs and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with as much red pepper vinaigrette as you like and serve the remaining vinaigrette on the side.