Poor Man's Shrimp Cocktail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 cup dry crab boil seasoning (such as zatarain's or old bay) |
1/4 cup kosher salt |
2 yellow onions, quartered |
6 garlic cloves |
3 lemons, halved crosswise |
2 1-pounds heads of cauliflower, cored, trimmed into 2 florets |
cocktail sauce |
Directions:
1. 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.
2. 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. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
3. Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.
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