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Roasted Cauliflower Larb
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
- 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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