Roasted Cauliflower Larb

Ingredients for Roasted Cauliflower Larb

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

• 3 tablespoons olive oil

• 3 green Thai chillies, finely chopped

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

• 4 kaffir lime leaves, finely chopped

• 60ml fish sauce

• 60ml fresh lime juice

• 60ml glutinous (sticky) rice

• 5 spring onions, thinly sliced

• 475ml chopped pea shoots (tendrils)

• 1 cup chopped coriander

• 1 cup chopped mint

• Kosher salt

• Sliced Persian cucumber and Bibb lettuce leaves (for serving)

• A spice mill

How to make Roasted Cauliflower Larb

Preheat oven to 232°C. 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 chillies, 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 spring onions, pea shoots, coriander, mint, and 2 teaspoons toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.