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Ingredients
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Vegetables
Spices and Seasonings
Liquids
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into small florets. Rinse the florets under cold water and drain well.
- 2
Chop the Herbs
Finely chop the green onions, mint leaves, and cilantro and set them aside.
Cooking
- 3
Steam the Cauliflower
In a steamer or a pot with a steaming basket, steam the cauliflower florets for about 5-7 minutes until they are tender but still firm. Remove from heat and let cool slightly.
- 4
Toast the Rice
In a dry skillet over medium heat, toast the rice until golden brown, stirring frequently to avoid burning. Allow to cool and then grind into a coarse powder.
Mixing
- 5
Combine Ingredients
In a large mixing bowl, combine the steamed cauliflower, chopped green onions, mint, and cilantro.
- 6
Season the Mixture
Add the ground toasted rice, chili powder, and salt to the mixture. Drizzle with lime juice and toss everything together gently to combine.
Serving
- 7
Serve
Transfer the Hana Laab to a serving dish and garnish with additional mint leaves if desired. Serve at room temperature or slightly chilled.
