Roasted Cauliflower Larb Recipes

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ROASTED CAULIFLOWER LARB



Roasted Cauliflower Larb image

This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.

Provided by James Syhabout

Categories     Bon Appétit     Cauliflower     Laos     Chile Pepper     Lime     Rice     Cilantro     Mint     Dinner     Lunch     Lettuce

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.
  • 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.

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