Thai Roasted Cauliflower Laab Salad
ID: 25cf1522...
A vibrant, spicy, and tangy Thai salad that swaps out traditional minced meat for roasted, smoky cauliflower. Tossed with a fiery dressing, abundance of fresh herbs, and crunchy toasted sticky rice powder, it delivers a delicious burst of authentic street food flavors.
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🍳 Cooking Flow
Toast the sticky rice in a dry pan and grind it into a fine powder. → Cut the cauliflower, toss with oil and salt, and roast for 45 minutes until charred. → Mix fish sauce, palm sugar, lime juice, chili powder, and half the rice powder to make the dressing. → Combine the roasted cauliflower with chopped shallots, coriander, spring onions, mint, and the dressing. → Top with the remaining rice powder and serve alongside fresh raw vegetables.
Cooking Steps
Brief Cooking Order
Toast the sticky rice in a dry pan and grind it into a fine powder. → Cut the cauliflower, toss with oil and salt, and roast for 45 minutes until charred. → Mix fish sauce, palm sugar, lime juice, chili powder, and half the rice powder to make the dressing. → Combine the roasted cauliflower with chopped shallots, coriander, spring onions, mint, and the dressing. → Top with the remaining rice powder and serve alongside fresh raw vegetables.
Introduction
A vibrant, spicy, and tangy Thai salad that swaps out traditional minced meat for roasted, smoky cauliflower. Tossed with a fiery dressing, abundance of fresh herbs, and crunchy toasted sticky rice powder, it delivers a delicious burst of authentic street food flavors.
Step 1
Toast the sticky rice in a dry wok or pan over medium heat, tossing constantly until it turns golden brown and smells like toasted popcorn.
Step 2
Transfer the toasted rice to a mortar and pestle and grind it until it becomes a fine powder, then set aside.
Step 3
Prep the cauliflower by cutting and breaking it into small bite-sized florets. Chop the tender parts of the stem and leaves to include them as well.
Step 4
Place the cauliflower on a baking tray, drizzle with neutral vegetable oil, season with salt, and toss to coat. Roast in a hot oven (200°C/400°F) for 45 minutes until tender and deeply charred.
Step 5
Prepare the dressing in a bowl by mixing fish sauce, palm sugar, lime juice, and chili powder until the sugar is dissolved. Stir in half of the toasted rice powder.
Ingredients List
Important Notes
Using glutinous (sticky) rice is essential because it toasts and grinds much more easily than jasmine or other long-grain rices.
Do not skip the toasted rice powder; it is the signature ingredient that provides the nutty aroma and essential crunch to a traditional Laab.
Adding some of the toasted rice powder directly to the dressing helps thicken it slightly, while saving some for the garnish keeps it crunchy.
Neutral vegetable oil is preferred over olive oil to avoid overpowering the delicate herb and lime flavors of the Thai dressing.
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