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 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

Image may contain Plant Food Produce and Vegetable

Photo by Alex Lau

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.

Cooks' Note

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 notes

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Recipe notes

A Practical Pescatarian’s Comfort Food Meal Plan

43 Craveable Cauliflower Recipes to Cook Right Now

51 Thai-Inspired Recipes to Make Tonight

43 Ways to Cook With Lemongrass