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Epicurious

Roasted Cauliflower Larb

4.3

(3)

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

  1. 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.

TagsLarbSaladThaiSoutheast AsianAsianCauliflowerVegetableRiceRice & GrainsCilantroHerbs & SpicesMintMainStarterDinnerNut FreeDairy FreeGluten FreeEasyWeeknight MealsRoastBon Appétit

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