Roasted Cauliflower Larb

Name: Roasted Cauliflower Larb
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 kaffir 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

15 ingredients

3 steps

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 kaffir 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

Directions

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.
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.
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.