POOR MAN'S "SHRIMP" COCKTAIL (VEGAN)
Published in Bon Appetit magazine's reader request section in the February 2012 issue. This recipe comes from chef Kevin Roberts at The Black Sheep restaurant in Richmond, VA. It's a great party option for vegans, vegetarians and people with shellfish allergies.
Provided by Wish I Could Cook
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld.
- Using a slotted spoon, remove onions and lemon halves. Discard.
- Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain.
- Spread cauliflower on baking sheet and allow to cool.
- Serve room temperature or chilled with cocktail sauce for dipping.
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