The first time I made larb bowls for work, I was a little nervous. I wasn’t sure how well this group was going to accept this Thai inspired dish. Thankfully, everyone loved the meal and some even asked for the recipe. Since then I have been making different variations of the rice bowl including this cauliflower larb bowl. Filled with goodies like lemongrass coconut rice, spiced roasted cauliflower, garlicky spinach, pickled cucumbers, and fresh herbs, it’s quickly become one of my favorite dishes to make and eat!
**Helpful tips and common mistakes
No matter which protein you choose, this larb bowl will be a winner. I’ve prepared the bowl with chicken, turkey, beef, pork, and even tofu, all well received. Today I wanted to make a vegetarian version so I’m swapping out the meat for roasted cauliflower.
To make the cauliflower, simply roast the vegetable with ground ginger, salt, pepper, and olive oil for 15-20 minutes. While that’s cooking, make the sauce by simmering together garlic, Thai chile, scallions, soy sauce, brown sugar, fish sauce, and lime juice. If you don’t want your cauliflower larb bowls to be spicy, omit the Thai chile. Once the cauliflower is tender, toss it in the sauce and keep it warm.
While the cauliflower is roasting, make the coconut lemongrass rice. This is, by far, one of my favorite ways to prepare rice. The lemongrass, garlic, ginger, and coconut milk add a subtle flavor to rice that works so well with these bowls. You can still taste the aromatics but it’s not overwhelming and doesn’t compete with the cauliflower.
Now for the toppings. To add an acidic element to balance the dish, we’re adding pickled cucumbers. You can make the pickled cucumbers several days in advance to save some time. If you’re making the cucumbers the day of, just be sure to use boiling water. This will help speed up the process.
Saute some spinach with a good amount of garlic and season with salt and pepper. You can substitute spinach for any other type of greens including kale, swiss chard, or watercress.
And of course, you can’t forget all the fresh herbs. The herbs add so much flavor to the cauliflower larb bowls and are essential to complete the dish. Drizzle some of the leftover cauliflower sauce right on the bowls, squeeze some lime, and dinner is served.
These cauliflower larb bowls are packed full of flavor and texture. From the creamy avocado to the savory cauliflower to the sour pickles, it hits every note and it’s just darn delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.