Thai-Style Cauliflower with Kaffir Lime & Sticky Rice

Thai-Style Cauliflower

with Kaffir Lime and Sticky Rice


If you haven’t cooked with kaffir lime leaves in the past, we can’t wait to introduce you to these herbaceous, citrusy gems. Toss all of the aromatics (kaffir, chile, ginger, and herbs) into a food processor to finely chop, or do it by hand. The “no-fish sauce” brings the whole dish together. You’ll want to taste and adjust the seasoning with this sauce instead of salt. Scoop up everything in the romaine leaves or eat the dish as a salad.

Quick and Easy Party Foods Spring Recipes Summer Recipes Winter Recipes Seasonal Menu High-Protein Gluten-Free Nuts Hearty Vegetables Dinner Appetizer
30 min


  1. 1 head cauliflower
  2. ¾ cup sushi rice blend
  3. 1 Thai chile
  4. Fresh ginger
  5. 2 kaffir lime leaves
  6. 2 scallions
  7. Fresh mint
  8. Fresh cilantro
  9. 1 lime
  10. 3 tbsp worcestershire sauce
  11. 2 tsp coconut sugar
  12. 1 Persian cucumber
  13. ¼ cup peanuts
  14. 7 oz hearts of romaine
  15. 1 tbsp vegetable oil*
  16. Salt*
  17. *Not included
  18. **Allergens: Soy, Tree Nuts


  • Small saucepan
  • Baking sheet
  • Large skillet


Roast the cauliflower

Preheat the oven to 450°F. Rinse and dry the produce. Cut the cauliflower into medium sized florets and place on a baking sheet. Toss in 1 tbsp vegetable oil and roast until tender and caramelized in places, about 20 to 22 minutes. Remove from the oven and let cool slightly, so that it’s easy to handle. Then chop into bite-sized pieces.

Cook the rice

Add the sushi rice blend, a pinch of salt, and 1¼ cups water to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until cooked, about 15 to 18 minutes. Let stand for 5 minutes.

Chop the aromatics

Finely chop the Thai chile and kaffir lime leaves. Peel and finely chop the ginger. Thinly slice the scallions. Roughly chop the mint and cilantro leaves. Combine everything in a large bowl.

Make the sauce and veg prep

Juice the lime into a small bowl. Add the vegan worcestershire sauce and coconut sugar. Use a fork to stir the no-fish sauce well to combine. Thinly slice the cucumber. Chop the peanuts.

Mix the laab

Place a large skillet over high heat. Once hot, add the chopped cauliflower and half of the no-fish sauce, cooking for just a minute, until hot. Transfer cauliflower to the large bowl with the herbs. Add a pinch of salt and mix laab well to combine. Taste and add more sauce if you’d like.

Plate the meal

Separate the romaine heart leaves and place in large bowls. Add the sushi rice and Thai-style cauliflower and garnish with sliced cucumber and chopped peanuts. Serve with remaining no-fish sauce. Use the romaine leaves to scoop everything or eat the meal as a salad.