Roasted Cauliflower Larb

Ingredients

• 1 large head of cauliflower, cut into large florets with some stalk attached
• 3 tablespoons olive oil
• 3 green Thai chiles, finely chopped
• 1 (3-inch) piece lemongrass, tough outer layers removed, finely chopped
• 4 makrut lime leaves, finely chopped
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 1/4 cup glutinous (sticky) rice
• 5 scallions, thinly sliced
• 2 cups chopped pea shoots (tendrils)
• 1 cup chopped cilantro
• 1 cup chopped mint
• Kosher salt
• Sliced Persian cucumber and Bibb lettuce leaves (for serving)
• A spice mill

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