Okay, okay. I know this larb isn’t even remotely authentic, but these days I sort of want to larb everything. Chicken larb? Check. Lamb larb? Check. And this cauliflower larb is surprisingly delicious, albeit much lighter than its meaty counterparts. Make this for a light lunch or dinner — you won’t miss the meat.
1 head cauliflower, cut into large florets with some stalk attached
3 tablespoons olive oil
2 Thai chiles, finely chopped
1 4-inch piece lemongrass, tough outer layers removed, finely chopped
4 kaffir lime leaves, finely chopped
1/4 cup fish sauce
1/4 cup lime juice
1/4 cup sticky rice
4 green onions, thinly sliced
1 cup chopped cilantro
1 cup chopped mint
Sliced Persian cucumber and Bibb lettuce, for serving
1. Preheat oven to 425F degrees. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, about 50 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; mix.
2. Meanwhile, place rice in a small skillet and set over medium heat. Toast, shaking pan frequently to keep rice moving, until evenly browned, about 10 minutes. Transfer to a plate; let cool. Grind in spice mill to a powder similar to cornmeal.
3. Toss green onions, cilantro, mint, and toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber and lettuce to make lettuce cups.