Poor Man’s “Shrimp” Cocktail
(Adapted from Bon Appetit Magazine)
1/2 c. old bay seasoning*
1 onion, quartered
6 garlic cloves
2 lemons, cut in half
1 lb. cauliflower, cut in florets
(Cocktail sauce for dipping)
*Bon Appetit’s recipe called for crab boil seasoning. I could not find this anywhere and decided to try my luck with just old bay seasoning. It turned out well for me.
Combine old bay, onions and garlic in a large pot with 12 cups water. Squeeze the juice from the lemons into the pot and add the halves as well. Put the pot on high heat and boil; cook for about 10 minutes. Remove the garlic, onions and lemons from the pot and bring the liquid to a boil once more. Taking the pot off heat, add the cauliflower and cover. Let stand until the cauliflower is crisp-tender, about 10 minutes. Drain the cauliflower and lay out on a sheet; let cool completely before serving. Best served chilled and with cocktail sauce.
Also, I halved the recipe in the magazine and didn’t add any salt; I thought the old bay seasoning would be enough and it was, at least, for me.
Poor Man’s “Shrimp” Cocktail
(Adapted from Bon Appetit Magazine)
1/2 c. old bay seasoning*
1 onion, quartered
6 garlic cloves
2 lemons, cut in half
1 lb. cauliflower, cut in florets
(Cocktail sauce for dipping)
*Bon Appetit’s recipe called for crab boil seasoning. I could not find this anywhere and decided to try my luck with just old bay seasoning. It turned out well for me.
Combine old bay, onions and garlic in a large pot with 12 cups water. Squeeze the juice from the lemons into the pot and add the halves as well. Put the pot on high heat and boil; cook for about 10 minutes. Remove the garlic, onions and lemons from the pot and bring the liquid to a boil once more. Taking the pot off heat, add the cauliflower and cover. Let stand until the cauliflower is crisp-tender, about 10 minutes. Drain the cauliflower and lay out on a sheet; let cool completely before serving. Best served chilled and with cocktail sauce.
Also, I halved the recipe in the magazine and didn’t add any salt; I thought the old bay seasoning would be enough and it was, at least, for me.
