Laab is a spicy, zingy dish from Thailand and Laos.
Normally it's prepared with meat or fish but this is delicious made with cauliflower.
Plant Count – 8
- 1 Cauliflower Minced in the food processor until it is the texture of small pebbles Not as fine as “cauliflower rice”. Doing it in small batches ensures you don’t grind it too finely.
- 20 g Shallots Finely chopped
- 1-2 Small Thai chiles (the very hot ones) Finely minced. If these are too hot for you, dial it down with a milder chile
- 60 g Lime juice
- 3 tbs Thai fish sauce
- 1/2 tsp Palm sugar Use plain old white sugar if you don't have palm sugar
- Little grind of black pepper
- 1 bunch Fresh coriander leaves Stalks removed, leaves coarsely chopped
- 3 tbs Roasted rice powder This is optional. If you have it, use it but if you don’t have it, it’s not a big problem. It absorbs some of the lime juice to make the mixture a bit less sloppy. You can make it yourself by dry roasting rice in a frying pan and then using a coffee grinder to grind it.
- Lettuce leaves Baby gem works well – the idea is to use the lettuce leaves as "carriers" to get the laab to your mouth
- Dry roast the minced cauliflower in a big frying pan or a wok until it begins to colour and smell nice. Pop it in a big bowl.
- Add the shallots, chiles, and coriander and mix it all up.
- In a little jar combine the lime juice, fish sauce, sugar,pepper, and rice powder. Shake it well,and pour it over the cauliflower.
- Toss it well to coat everything.
- Serve it in a big bowl with a plate of lettuce leaves. Use the lettuce leaves to hold a spoonful or two of the laab to carry it to your mouth.
Tried this recipe?Let us know how it was!