Cauliflower & Romanesco Thai- style Laab
Laab is a Northeastern Thailand dish, known for its a savory-spicy-sour dressing. It is typically made with fish sauce, lime juice, and ground dried chiles. This vegetarian version is somewhere between a stir-fry and a salad, and will utilize fresh cauliflower and romanesco from Harlem Grown.
Yields 8-10 servings
INGREDIENTS
Jasmine rice, 2 cups
Garlic, 3 heads
Canola oil, 2 cups
Lime, 4 each (1/2 cup juice)
Sugar, 6 tbsp (3/8 cup)
Soy sauce, 2 tbsp (1/4 cup)
Chili flake, or fresh chili (optional)
Cauliflower, 1 head
Romanesco, 2 heads
Spinach, 1 bunch
Mushrooms (optional)
Salt
Black pepper
Carrot, 1 each
Cucumber, 1 each
Lemon balm
Mint
Chive
Calendula
Mixed herbs (~ 4 cups)
Lettuce, 1 head
Mustard greens (optional)
INSTRUCTIONS
Make the rice (optional)
Mince the garlic cloves and deep fry in excess oil until golden brown and crispy. Remove the garlic and drain the oil to save for later
Make the dressing by dissolving the sugar in the soy-lime mixture. Add chilies and fried garlic oil to your taste.
Prepare the cauliflower and romanesco by breaking it down into small florets and chopping into small pieces, or pulsing in a food processor.
Using the fried garlic oil, stir fry the cauliflower and romanesco (and mushrooms if desired) until softened. Add the spinach leaves and mix until wilted. Season to taste with salt, pepper, and fried garlic oil.
Thinly slice the carrots and cucumber on a bias. Roughly chop the herbs and mix together.
Assemble the lettuce wraps with the cooked vegetables, mixed herbs, lime dressing, and crispy garlic to serve.