Ingredients
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1 medium head cauliflower, finely chopped or pulsed in a food processor cauliflower1 medium head cauliflower, finely chopped or pulsed in a food processor
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1 cup mushrooms, finely chopped mushrooms1 cup mushrooms, finely chopped
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1/2 red onion, thinly sliced red onion1/2 red onion, thinly sliced
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1 small carrot, grated carrot1 small carrot, grated
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1/2 cup fresh mint leaves, chopped mint leaves1/2 cup fresh mint leaves, chopped
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1/2 cup fresh cilantro, chopped cilantro1/2 cup fresh cilantro, chopped
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1/4 cup green onions, sliced green onions1/4 cup green onions, sliced
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2 tablespoons vegan fish sauce or soy sauce vegan fish sauce2 tablespoons vegan fish sauce or soy sauce
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3 tablespoons fresh lime juice lime juice3 tablespoons fresh lime juice
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon toasted rice powder toasted rice powder1 tablespoon toasted rice powder
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1-2 Thai chilies, thinly sliced (adjust to taste) thai chilies1-2 Thai chilies, thinly sliced (adjust to taste)
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1 tablespoon lemongrass, finely minced lemongrass1 tablespoon lemongrass, finely minced
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1 teaspoon grated ginger ginger1 teaspoon grated ginger
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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Butter lettuce or romaine leaves, for serving butter lettuceButter lettuce or romaine leaves, for serving
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Lime wedges, for serving lime wedgesLime wedges, for serving
Directions
Serve chilled or at room temperature as a light lunch or appetizer. For extra crunch, sprinkle more toasted rice powder on top before serving. To make toasted rice powder, dry toast 2 tablespoons of uncooked rice in a pan until golden, then grind to a coarse powder. Adjust chili to your spice preference.
Steps
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1
Done
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Prepare the cauliflower by chopping or pulsing it in a food processor until it resembles rice. |
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2
Done
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Heat a nonstick skillet over medium-high heat. Add the cauliflower and mushrooms. Dry sauté for 5-7 minutes until tender and beginning to brown. Remove from heat and let cool slightly. |
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3
Done
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In a large mixing bowl, combine cooled cauliflower-mushroom mixture, red onion, carrot, mint, cilantro, and green onions. |
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4
Done
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In a small bowl, whisk together vegan fish sauce or soy sauce, lime juice, maple syrup, toasted rice powder, Thai chilies, lemongrass, ginger, and sea salt. |
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5
Done
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Pour the dressing over the vegetable mixture and toss well to combine. |
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6
Done
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Spoon the larb mixture into lettuce leaves. Serve immediately with lime wedges. |
