Tangy, spicy, fresh and fragrant… this veggie version of Thai laab salad is so good, you’ll be crying out for more. Cauliflower is the perfect vessel for that divine dressing, and it really soaks up all those flavours perfectly.
Thai Roasted Cauliflower Laab Salad
1 head cauliflower, cut into florets
1 tbsp vegetable oil
1 tsp sea salt
3 Asian red shallots (or 1 large eschallot), sliced
3 tbsp finely chopped coriander
½ cup mint leaves
2 spring onions (scallions), finely sliced
shredded green cabbage, blanched snake beans (or green beans) and extra herbs, to serve
chilli powder, to serve
Dressing
1 tbsp raw glutinous rice*
3 tbsp fish sauce
2 tsp grated palm sugar*
2 tsp chilli flakes (or to taste)
2 tbsp lime juice
- Preheat oven to 200°C/390°F.
- Toss the cauliflower with the oil and salt and add to a baking tray. Roast for 45 minutes or until slightly charred.
- In the meantime, make the dressing. Toast the rice grains in a frying pan until golden, then transfer to a mortar and pestle. Grind to a fine powder. Mix half of the toasted rice powder with the remaining dressing ingredients.
- Just before serving, toss the roasted cauliflower with the shallots, herbs, dressing and the remaining toasted rice powder. Serve with the cabbage, beans, extra herbs and chilli powder.
- Notes: – Glutinous rice is also known as sticky rice and is available from Asian grocery stores or order it online. – If you can’t get hold of palm sugar, you could use brown sugar instead.
