Roasted Cauliflower Larb
A vegetarian twist on traditional Thai larb using roasted cauliflower as the base, combined with aromatic herbs, citrus, and toasted rice powder. This fresh and flavorful dish is served in lettuce cups for a light yet satisfying meal.
Ingredients
- •1 head cauliflower
- •3 tablespoons olive oil
- •3 whole green Thai chiles
- •1 piece lemongrass
- •4 leaves kaffir lime leaves
- •¼ cup fish sauce
- •¼ cup fresh lime juice
- •¼ cup glutinous rice
- •5 whole scallions
- •2 cups pea shoots
- •1 cup cilantro
- •1 cup mint
- •1 to taste Kosher salt
- •1 to serve Persian cucumber and Bibb lettuce
- •1 tool spice mill
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35-45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.
45 min
- 2.
Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10-15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.
15 min
- 3.
Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.
10 min
