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Roasted Cauliflower Larb

Name: Roasted Cauliflower Larb
Cuisine: thai
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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