Name: Roasted Cauliflower Larb
Yield: 6 servings
Ingredients: 1 large head of cauliflower, cut into large florets with some stalk attached; 3 tablespoons olive oil; 3 green Thai chiles, finely chopped; 1 (3-inch) piece lemongrass, tough outer layers removed, finely chopped; 4 makrut lime leaves, finely chopped; 1/4 cup fish sauce; 1/4 cup fresh lime juice; 1/4 cup glutinous (sticky) rice; 5 scallions, thinly sliced; 2 cups chopped pea shoots (tendrils); 1 cup chopped cilantro; 1 cup chopped mint; Kosher salt; Sliced Persian cucumber and Bibb lettuce leaves (for serving); A spice mill

Image may contain Plant Food Produce and Vegetable

Photo by Alex Lau

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

This Cauliflower Larb appears in our Pescatarian Comfort Food Meal Plan.

Cooks' Note

Editor’s note: This recipe has been updated to remove an offensive word for makrut lime as a part of our archive repair project.

Recipe information

Yield
6 servings

Ingredients

1 large head of cauliflower, cut into large florets with some stalk attached

3 tablespoons olive oil

3 green Thai chiles, finely chopped

1 (3-inch) piece lemongrass, tough outer layers removed, finely chopped

4 makrut lime leaves, finely chopped

1/4 cup fish sauce

1/4 cup fresh lime juice

1/4 cup glutinous (sticky) rice

5 scallions, thinly sliced

2 cups chopped pea shoots (tendrils)

1 cup chopped cilantro

1 cup chopped mint

Kosher salt

Sliced Persian cucumber and Bibb lettuce leaves (for serving)

Special Equipment

A spice mill

Preparation

Step 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.
Step 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.
Step 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.

TagsLarb Salad Thai Southeast Asian Asian Cauliflower Vegetable Rice Rice & Grains Cilantro Herbs & Spices Mint Main Starter Dinner Nut Free Dairy Free Gluten Free Easy Weeknight Meals Roast Bon Appétit

Recipe notes

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