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These roasted cauliflower larb bowls are packed to the brim with fresh and flavorful ingredients to give you one substantial meal! Lemongrass coconut rice, saucy roasted cauliflower, garlicky spinach, pickled cucumbers, and fresh herbs, oh my!
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What makes this dish special
I was a little nervous the first time I made larb bowls for work. 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 these cauliflower larb bowls. Filled with goodies like lemongrass coconut rice, saucy roasted cauliflower, garlicky spinach, pickled cucumbers, and fresh herbs, it's quickly become one of my favorite dishes to make and eat!
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 of which have been well-received. Today I wanted to make a vegetarian version, so I'm swapping out the meat for roasted cauliflower. Even if you're a meat lover, you won't miss it in this loaded bowl.
For another fantastic vegetarian bowl recipe, check out this salmon shawarma bowl and roasted tomato and farro bowl with basil vinaigrette!
Ingredients
- Persian cucumbers: Used for quick pickling, adding crunch and acidity to the dish.
- Lemongrass: Adds a citrusy, aromatic flavor to the coconut rice.
- Jasmine rice: Forms the base of the bowl, providing a fragrant and slightly sticky texture. You can use medium-grain rice, but be sure to adjust the cooking time and the amount of cooking liquid as necessary.
- Coconut milk: Used in cooking the rice, adding richness and a subtle coconut flavor.
- Cauliflower: The main component of the "larb," which replaces the traditional meat. Provides texture and absorbs the flavors of the seasonings.
- Fish sauce: Adds umami and saltiness to the cauliflower larb without adding a fishy taste.
- Herbs: Use a combination of mint, Thai basil, and cilantro to add fresh, bright flavors.
- Avocado: Adds creaminess to the bowl while balancing the stronger flavors.
Substitutions and variations
- Vegan: Omit the fish sauce or replace it with a vegan fish sauce alternative. Also, ensure your brown sugar is vegan-friendly.
- Toppings: You can replace or add other toppings such as kale, pickled fresno peppers, crushed peanuts, or sesame seeds.
Recipe
Cauliflower Larb Bowls
Ingredients
Quick pickled cucumbers
- 2 Persian cucumbers
- ½ small red onion
- ½ cup boiling hot water
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup rice wine vinegar
Lemongrass coconut rice
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon minced ginger
- 1 stalk lemongrass bruised with the back of a knife
- 2 cups jasmine rice
- 2 cups water
- 1 cup coconut milk
Cauliflower larb
- 1 head cauliflower cut into florets
- ½ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 Thai chile minced
- 4 scallions sliced
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- juice of ½ lime
Garlicky spinach
- 1 tablespoon oil
- 10 ounces spinach
- 4 cloves garlic minced
- salt and pepper
Remaining ingredients
- ¼ cup fresh mint roughly chopped
- ¼ cup fresh Thai basil roughly chopped
- ¼ cup cilantro roughly chopped
- 2 avocados sliced
- lime juice
Instructions
- Prepare pickled cucumbers. Thinly slice cucumbers and red onion. Combine boiling water with sugar, salt, and rice wine vinegar, stirring until the sugar and salt have dissolved. Add cucumbers and red onion and let sit for 30 minutes.
- Make lemongrass coconut rice. Heat 1 tablespoon olive oil in a medium saucepot over medium-high heat. Add minced garlic, minced ginger, and lemongrass. Saute until lightly browned, about 30 seconds. Add jasmine rice and lightly toast, about 1-2 minutes. Add water and coconut milk and bring to a boil. Cover the pot, reduce heat to low, and continue to cook for 15 minutes or until the rice is light and fluffy.
- Preheat oven to 400 degrees F.
- Toss cauliflower florets with ground ginger, salt, black pepper, and 2 tablespoons olive oil. Spread cauliflower in an even layer on a baking sheet and roast for 20-25 minutes or until fork-tender.
- Heat 1 tablespoon olive oil in a small saucepot over medium heat. Add minced garlic, Thai chile, and scallions. Saute for 1 minute, making sure not to burn the garlic. Add soy sauce, brown sugar, fish sauce, and juice of ½ a lime. Simmer until the sauce has slightly thickened, about 2 minutes. Remove cauliflower from the oven and toss with sauce.
- Heat 1 tablespoon oil in a large saute pan over medium heat. Add spinach and minced garlic. Saute until spinach has wilted, about 4-5 minutes. Season with salt and pepper.
- Assemble cauliflower larb bowls. Scoop rice into 4 bowls and top with cauliflower larb, pickled cucumbers and onions, garlicky spinach, sliced avocado, and fresh herbs. Drizzle any extra sauce from the cauliflower on top and squeeze extra lime juice. Serve immediately.
Notes
Step-by-step instructions
Step 1: Roast cauliflower
To make the cauliflower, season the vegetable with ground ginger, salt, pepper, and olive oil. Spread the cauliflower in an even layer on a baking sheet and roast for 15-20 minutes.
While that's cooking, make the sauce by simmering garlic, Thai chile, scallions, soy sauce, brown sugar, fish sauce, and lime juice. If you don't want your cauliflower larb bowls spicy, omit the Thai chile. Once the cauliflower is tender, toss it in the sauce and keep it warm.
Step 2: Cook rice
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.
You can find lemongrass at most Asian markets, but if you can't find fresh lemongrass, you can use lemongrass paste instead.
Step 3: Prepare toppings
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 green vegetable, 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!
Make-ahead and storage
- Make-ahead: You can prepare all the components ahead and reheat them before assembling the bowls.
- Store: Keep leftovers in airtight containers and store in the refridgerator for up to 4 days.
Frequently asked questions
Larb is a traditional meat-based salad from Laos and Thailand. This recipe is a vegetarian adaptation using cauliflower instead of meat, so it's not traditional but inspired by the flavors of larb.
While fresh is preferred for texture, you can use frozen cauliflower. Just be sure to thaw and drain it well before roasting.
The recipe uses one Thai chili, resulting in a medium heat level. You can adjust the spice level by using less chili or removing the seeds for a milder version.
More grain bowl recipes
Looking for more one-bowl dishes? Try these:
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