Roasted Cauliflower Larb

Name: Roasted Cauliflower Larb
Yield: Makes salad for 8, canapés for 16–20
Ingredients: 3 tbsp sunflower oil; ½ cup watercress; 5 spring onions, very finely sliced; 4 Israeli cucumbers, sliced on the diagonal; flaked sea salt and white pepper to taste; 1 cup coriander; ¼ cup glutinous (sticky) rice (we have done this with fragrant rice and it does not seem to harm the dish); ¼ cup lime juice; ¼ cup fish sauce; 1 lemongrass stalk, tough outer layers removed, very finely chopped; 1 cup pea shoots (tendrils); 1–2 green chillies, finely chopped (start small and add more to taste); 1 cup mint; 3 baby gem lettuces, leaves pulled from stalk, larger leaves trimmed (so as to be manageable eating devices); 1 large head cauliflower, thoroughly washed and cut into large florets with stalk and tender cauliflower leaves attached; 1 cup bean sprouts

Preparation info

Makes salad for
8

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

This recipe comes from Bon Appétit magazine. When I was in New York with my family we made a pilgrimage to One World Trade Centre, where their offices are based. We stared up at the magnificent glittering high-rise pinnacle piercing the blue sky and I thought about pressing the doorbell and saying, “Hey, can I come up for a visit? I’m a big fan!” It was the fourth of July holiday weekend and everyone was away. (We ended up having the best party on a riverside rooftop, dancing to a live Lati

Ingredients

Starter
Pescatarian
July
Gluten-free

Ingredients

Method