Roasted Cauliflower Larb

6 Servings
You Will Need:

  • 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
  • ¼ cup fish sauce
  • ¼ cup fresh lime juice
  • ¼ 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)

Preheat oven to 450°. 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.
Recipe by James Syhabout, Hawker Fare, San Francisco, CA
Photograph by Alex Lau

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