Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.
This Cauliflower Larb appears in our Pescatarian Comfort Food Meal Plan.
Editor’s note: This recipe has been updated to remove an offensive word for makrut lime as a part of our archive repair project.
Recipe information
Yield
6 servings
Ingredients
1
3
3
1
4
1
1
1
5
2
1
1
Special Equipment
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.