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Thai Cauliflower Larb
For this larb recipe we season the cauliflower rice with a tangy red Thai curry paste.
Ingredients
Ingredients
- large cauiflower, broken into florets
- red onion, finely chopped
- fresh coriander, finely chopped
- red Thai curry paste
- limes, 1 zested and 2 cut into wedges
- soy sauce, plus extra to serve
- jasmine rice
- medium cucumber, cut into sticks
- fresh mint, leaves picked
- gem lettuces, leaves separated
Method
- 1
Preheat the oven to 200 °C fan / 425°F. Line a 25 x 35cm (10 x 14”) roasting tin with baking paper.
- 2
Put the cauliflower in a food processor and pulse until it looks like grains of rice or grate until fine instead.
- 3
Stir the onion, coriander, curry paste, lime zest and soy sauce into the cauliflower rice then spread it out in the roasting tin. Roast for 20 minutes, stirring once or twice to prevent burning, until golden and crisping around the edges. Meanwhile, cook the rice following pack instructions.
- 4
Drizzle the cauliflower larb with some extra soy sauce and squeeze over some lime juice.
- 5
Serve with a stack of cucumber sticks, mint leaves, extra lime wedges, soy sauce and a pile of lettuce leaves that everyone can spoon their larb onto.
- 6
Serve the rice in a bowl alongside.
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