Thai-Style 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.

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.

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.

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.

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.

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.