Roasted Cauliflower Larb Recipes

ROASTED CAULIFLOWER LARB

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.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

ROASTED CAULIFLOWER: LOW CARB

Steps:

• Preheat oven to 450 degrees F.
• Cut the cauliflower through the core into 6 wedges.
• Lay cauliflower wedges on a baking sheet. Lightly brush both sides of the wedges with oil and season with salt and pepper to taste. Roast until the sides that touch the pan and the edges are golden brown, about 20 minutes. Serve 3 wedges per person.

ROASTED MUSHROOM LARB

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
• Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
• Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
• Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.