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 kaffir 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

Instructions

1. Preheat oven to 450°F. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35–45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.
2. Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10–15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.
3. Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.