Hi everyone, welcome back!
Today we will be recreating one of my favorite Thai dishes, Larb. Larb is a meat salad that you will find at different hawker stalls in Thailand. Hawker stalls are street food vendors in Thailand that come alive at night.
Traditionally you sauté the pork in a wok and then you toss it in lime juice, soy sauce, lemongrass, chilies and shallot. It's topped with lots of fresh herbs like rau ram which is Vietnamese mint and cilantro and then it's scooped onto a lettuce leaf and eaten. Today we are going to be using roasted cauliflower as a substitute which is a great way to enjoy this light, refreshing and gluten free dish.
Ingredients List: Dinner for 2 people. 20 lettuce cups
1 to 2 heads of green leaf lettuce (totaling 20 lettuce leaves)
4 limes juiced
6 teaspoons gluten free soy sauce/Prefered Thai seasoning soy sauce (not gluten free)
8 teaspoons granulated sugar
6 Thai chilies (sliced thin)
1 medium shallot (sliced thin)
4 teaspoons lemongrass/ginger (minced)
1/2 cup packed mint (rough chop)
1/2 cup packed cilantro (rough chop)
2 heads cauliflower (roasted)
Step by Step instructions:
First start by pre heating oven to 400 degrees. Next chop cauliflower and break it into florets. Then cut each floret into half and place on a sheet tray. Drizzle generously with oil and season with salt and pepper. The dressing will have a good amount of salt so taste and adjust after you toss with dressing. You can always add more salt at the end.
Cook until cauliflower is dark golden brown and is crispy for about 40 minutes. Halfway through cooking, give the sheet pan a shake and toss so both sides brown evenly.
While the cauliflower is roasting let's get the dressing ready. Start by mixing soy sauce and sugar in a mixing bowl. Whisk to dissolve sugar. Next add the juice of 4 limes.
Now add the sliced chilies, minced lemongrass or ginger and 1 medium shallot sliced. Give it a whisk and toss in chopped mint and cilantro.
Next break apart lettuce into individual pieces. Give the a good rinse and put into a colander to drain excess water from leaves. Pat leaves dry with a kitchen towel.
After cauliflower is done roasting, spread out onto a cutting board to cool. Take your knife and give it a rough chop.
Once the chopped cauliflower cools, add to dressing mixture and give it a good mix making sure the dressing coats the cauliflower evenly.
Taste and adjust for seasoning. Now you are ready to serve.
Place cauliflower in a serving bowl with a spoon. Place washed and dried lettuce cups on a serving plate.
Have fun and experiment. That is what cooking is all about.
I hope you love this recipe as much as I do.
Happy cooking!!
Check out this recipe on youtube!
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