Poor Man's "Shrimp" Cocktail

Pam Stewart

By
@gigi2six

My February Bon Appetit magazine came last week and I saw this recipe on the RSVP page. Chef Kevin Roberts turns cauliflower into a recipe that really tastes like shrimp after giving it a hot bath in geniusly seasoned water and a dunk in some cocktail sauce.
It was hard to believe it could possibly come close. Give it a try and see what you think. A great treat for your vegan or allergic guests for Superbowl!!


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Comments:

Serves:

MANY

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
dry crab boil seasoning ( such as old bay, zatarain's or mccormick
1/4 c
kosher salt
2
yellow onions, quartered
6
garlic cloves
3
lemons, halved crosswise
2
1 pound heads of cauliflower, cored and trimmed inot 2" florets
cocktail sauce

Directions Step-By-Step

1
Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
2
With a slotted spoon remove onions, garlic and lemons from broth and discard.
3
Return liquid to a boil.
4
Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
5
Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
6
Arrange cauliflower on a platter and serve with cocktail sauce.
7
Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy