Roasted Cauliflower Larb Recipes
THAI LARB RECIPE (LARB MOO ลาบหมู)
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
ROASTED CAULIFLOWER LARB
This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.
Provided by James Syhabout
Categories Bon Appétit Cauliflower Laos Chile Pepper Lime Rice Cilantro Mint Dinner Lunch Lettuce
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35-45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.
- Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10-15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.
- Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.
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- Preheat oven to 450°. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35–45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.
- Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10–15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.
- Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.
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- Prepare the pickled cucumbers. Thinly slice the cucumbers and red onion. Combine ½ cup boiling water with 1 tbsp sugar, ½ tsp salt, and ½ cup rice wine vinegar, stirring until the sugar and salt have dissolved. Add the cucumbers and red onion and let sit for 30 minutes.
- Make the lemongrass coconut rice. Heat 1 tbsp olive oil in a medium saucepot over medium-high heat. Add 1 tsp minced garlic, 1 tsp minced ginger, and 1 stalk of lemongrass. Saute until lightly browned, about 30 seconds. Add 2 cups jasmine rice and lightly toast, about 1-2 minutes. Add 2 cups water and 1 cup coconut milk and bring to a boil. Cover the pot, reduce heat to low, and continue to cook for 15 minutes or until the rice is light and fluffy.
- Toss the cauliflower florets with ½ tsp ground ginger, 1 tsp salt, ½ tsp black pepper, and 2 tbsp olive oil. Spread the cauliflower in an even layer on a baking sheet and roast for 15-20 minutes or until fork-tender.
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- Meal-Prep Roasted Vegetables. Roast a heap of whatever combination of cauliflower, broccoli, and carrots entices you and suddenly you have the building blocks for a week's worth of dinners.
- Shingaras with Cauliflower and Potato Filling. Shingaras are a Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.
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- Asian Pear Salad With Peanut-Lime Dressing. This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.
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