Cauliflower Larb

by Hetty Lui McKinnon, featured in Linger

Published by Knopf

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Introduction

Larb is originally from Laos but also popular in the northeastern and northern regions of Thailand. Traditionally a meat salad seasoned with fresh herbs, this vegan version features finely chopped cauliflower, which soaks up the spicy, citrusy sauce like a sponge. The ground rice is a traditional addition and, while it may seem fussy at first, takes only 5 minutes to do and really transforms the texture of the dish, adding a lovely aroma and nuttiness while also thickening up the sauce. You can skip it if you’re short on time. I have served this with lettuce leaves for a light salad, but I eat it with sticky rice (or white rice) for a more substantial meal.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Linger

Image of Hetty Lui McKinnon's Cauliflower Larb — Photo by Hetty Lui McKinnon

Ingredients

Serves: 4

Metric U.S.

2 tablespoons glutinous (sticky) or jasmine rice
2 tablespoons neutral oil such as sunflower or grapeseed
½ medium head cauliflower (chopped into small florets)
sea salt
1 lemongrass stem (outer layer removed, tender stem finely chopped)
1 shallot (halved and thinly sliced)
4 makrut lime leaves (thinly sliced)
1 cup of mixed fresh Asian herbs such as mint, Thai basil, basil, cilantro or chopped scallions
Crispy fried shallots or onions (store-bought), for serving
Hot red chilli pepper (finely sliced, for serving)
1 head lettuce such as butter, oakleaf or romaine (root ends trimmed and leaves separated)
handful of Asian leaves, such as perilla or shiso, for serving (optional)

SPICY LIME DRESSING

⅓ cup lime juice (from about 2 limes)
½ teaspoon red chile flakes or ½ to 1 hot red chile, (finely chopped)
¼ cup brown sugar
2 tablespoons soy sauce or tamari

2 tablespoons glutinous (sticky) or jasmine rice
2 tablespoons neutral oil such as sunflower or grapeseed
½ medium head cauliflower (chopped into small florets)
sea salt
1 lemongrass stem (outer layer removed, tender stem finely chopped)
1 shallot (halved and thinly sliced)
4 makrut lime leaves (thinly sliced)
1 cup of mixed fresh Asian herbs such as mint, Thai basil, basil, fresh coriander or chopped scallions
Crispy fried shallots or onions (store-bought), for serving
Hot red chilli pepper (finely sliced, for serving)
1 head lettuce such as butter, oakleaf or romaine (root ends trimmed and leaves separated)
handful of Asian leaves, such as perilla or shiso, for serving (optional)

SPICY LIME DRESSING

80 millilitres lime juice (from about 2 limes)
½ teaspoon red chilli flakes or ½ to 1 hot red chile, (finely chopped)
60 grams brown sugar
2 tablespoons soy sauce or tamari

Method

Cauliflower Larb is a guest recipe by Hetty Lui McKinnon so we are not able to answer questions regarding this recipe

Make the dressing: In a small bowl, combine the lime juice, red chile flakes, sugar and soy sauce and whisk until the sugar is dissolved.
Heat a large skillet over medium-high heat until hot. Add the rice and stir constantly until it’s golden with a nutty aroma, 3 to 4 minutes. Transfer to a mortar and pestle, spice grinder or small blender and grind until it is a coarse powder (you don’t want it too fine; some texture is nice). Set aside.
Wipe out the pan and return to medium-high heat. Drizzle with the oil, add the cauliflower, and season with salt. Stir until the cauliflower has softened slightly, 5 to 6 minutes. Add the lemongrass and shallot and cook until the cauliflower is tender and begins to turn golden on the edges, another 2 to 3 minutes.
Transfer the cauliflower mixture to a large bowl. Add the dressing, rice powder, makrut lime leaves, herbs and about 1 teaspoon salt. Toss to coat. Taste and add more salt if needed.
You can serve this dish in one of two ways: Place the cauliflower larb, crispy fried shallots and chile into separate bowls. Arrange the lettuce and perilla (if using) on a large platter and place the bowls around the leaves. Alternatively, layer the lettuce and perilla leaves (if using) on a serving platter and spoon the larb onto the leaves, garnishing with crispy fried shallots and chile.

Make the dressing: In a small bowl, combine the lime juice, red chilli flakes, sugar and soy sauce and whisk until the sugar is dissolved.
Heat a large skillet over medium-high heat until hot. Add the rice and stir constantly until it’s golden with a nutty aroma, 3 to 4 minutes. Transfer to a mortar and pestle, spice grinder or small blender and grind until it is a coarse powder (you don’t want it too fine; some texture is nice). Set aside.
Wipe out the pan and return to medium-high heat. Drizzle with the oil, add the cauliflower, and season with salt. Stir until the cauliflower has softened slightly, 5 to 6 minutes. Add the lemongrass and shallot and cook until the cauliflower is tender and begins to turn golden on the edges, another 2 to 3 minutes.
Transfer the cauliflower mixture to a large bowl. Add the dressing, rice powder, makrut lime leaves, herbs and about 1 teaspoon salt. Toss to coat. Taste and add more salt if needed.
You can serve this dish in one of two ways: Place the cauliflower larb, crispy fried shallots and chile into separate bowls. Arrange the lettuce and perilla (if using) on a large platter and place the bowls around the leaves. Alternatively, layer the lettuce and perilla leaves (if using) on a serving platter and spoon the larb onto the leaves, garnishing with crispy fried shallots and chile.