Recipe: Cauliflower Larb (Dok Galum)

I’m getting excited that my sister is coming to visit me in San Miguel. She’s vegan, so I’ve been going through my recipes, looking for things we can cook together, and came across this cauliflower larb.

I’ve always loved Thai salads for their big, bright flavors. They’re fresh and punchy, but they never feel like you’re eating “salad” because you’re supposed to be good. Larb is a perfect example: lime, chile, herbs, toasted rice and that wonderful salty-sour balance that makes you want another bite.

And the ingredients are the kind you can find almost anywhere. For a vegan version, simply swap the fish sauce for vegan fish sauce.

In the world of Thai cuisine, larb stands out as a vibrant and flavor-packed salad renowned for its focus on minced meat and the addition of chilies and mint. But what if we told you that you could enjoy all the zest of larb without the meat? Enter Cauliflower larb, a delightful twist on this classic Thai dish.

The secret to mastering this dish is achieving the perfect crunch in your cauliflower. It all begins with meticulous preparation—ensure your cauliflower florets are impeccably dry after washing, and then carefully cut them into petite, bite-sized pieces. Vibrant slices of purple cabbage and red bird's eye peppers give the salad a wonderful pop of color. The addition of lemongrass and mint to this dish makes it more of pla style larb. If you want a classic larb, omit the lemongrass from the dressing. For an extra pack of protein crunch, top with roasted nuts.

Serves 4 Prep time 15 minutes, total cook time 60 minutes

Ingredients:

• 1 large head of cauliflower, cut into small florets
• 1 red onion, diced into ½ inch pieces
• 1-2 Tablespoons vegetable oil
• 2 scallions (green onions), sliced finely
• 1 Tablespoon toasted rice, ground
• 1 cup mint leaves
• 1 cup Thai basil
• 1 cup cilantro leaves
• 1 cup red cabbage, finely sliced
• Lettuce cups
• ½ cucumber, sliced (optional)
• ½ cup roasted cashews or peanuts (optional)

For the dressing:

• 3 Tablespoons fish sauce
• 1 lime, juiced
• 2 Tablespoons sugar
• 3-6 red bird’s eye chiles, finely chopped
• 3-inch piece of lemongrass, tough outer layers removed, finely sliced (if using frozen lemongrass, you can grate it)

Preheat oven to 450°f/230°c

Toss cauliflower and red onion pieces with oil and place on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35–45 minutes, or if you have an air fryer pop it in there. Once the cauliflower and onions are crispy and golden brown remove from oven. Let cool slightly and chop into pea-size pieces. Transfer to a large bowl and add scallion, ½ cup mint thinly sliced, and ½ cup Thai basil thinly sliced.

In a separate bowl add the dressing ingredients and mix well until sugar is fully dissolved. Taste and adjust seasoning as needed. Pour the dressing over the cauliflower mixture. Add toasted rice and mix well.

Serve cauliflower larb with lettuce cups, cucumber, purple cabbage, garnishes, and a bowl of jasmine rice if desired.