Pak Pao (Salt-Crusted Cauliflower with Thai Herbs)

Preheat the oven to 200°C. Line a baking tray with foil.

Tuck the bruised lemongrass and half the makrut lime leaves into the base of the cauliflower, between the florets.

In a mixing bowl, combine the coarse sea salt with the egg whites and remaining makrut lime leaves, torn, until the salt is damp and holds together like wet sand.

Pack a layer of the salt mixture onto the tray, sit the cauliflower on top, then pack the remaining salt mixture over it to fully encase it.

Bake for 45 minutes until the salt crust is hard and pale golden and a skewer slides easily into the centre.

Meanwhile, stir the lime juice, light soy sauce, palm sugar, garlic and chillies together in a small bowl to make the nam jim dipping sauce.

Crack open the salt crust with the back of a spoon and brush away the loose salt.

Lift the cauliflower onto a serving plate, cut into wedges, and serve with the nam jim.