Name: Roasted Cauliflower Larb
Yield: 6 servings
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 makrut (Thai) 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); A spice mill

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Alex Lau

Cauliflower might not be an ingredient inmost traditional larb recipes, but the toasted rice powder is. Look for sticky rice in the bulk bin and the international section.

Recipe notes