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Poor Man's "Shrimp" Cocktail
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Brief Description
Chef Kevin Roberts transforms humble cauliflower into a dead ringer for shrimp cocktail with a brief poach in cleverly seasoned water and a dunk in cocktail sauce. "It's something my mom used to make for us," he explains. "As kids, we went to the lake a lot, and she would throw this down as a snack. It's also a great party option for vegetarians and people with shellfish allergies.
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Main Ingredient
cauliflower
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Category: Appetizers
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Cauliflower can be made 1 day ahead. Cover and refrigerate.
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Posted By: ecarr
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Posted On: Jun 02, 2012
Number of Servings:
Ingredients:
- 1 cups - dry crab boil seasoning, such as Zatarain's or Old Bay
- 1/4 cups - kosher salt
- 2 - yellow onions quartered
- 6 cloves - garlic
- 3 - lemons halved crosswise
- 2 heads - cauliflower (1-lb each) cored, trimmed into 2" florets
- - cocktail sauce
Directions:
Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely.
Arrange room-temperature or chilled cauliflower on a platter with a cocktail sauce for dipping.
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