Vegetables forum: Cauliflower
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| Poor Man’s “Shrimp†Cocktail This has to be the “coolest thing I have ever tried. I took this from a Bon Appetite magazine. It seems someone wrote in about this restaurant that served this to his wife because she was allergic to shellfish . ! cup dry crab boil seasoning (such as Zatarain’s or Old Bay) ¼ cup kosher salt 2 yellow onions, quartered 6 garlic cloves 3 lemons, halved crosswise 2 1-lb heads of cauliflower, cored, trimmed into 2 inch florets Cocktail sauce 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 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 to 10 minutes. Drain, spread out cauliflower on a rimmed baking sheet and let cool completely. You can make the cauliflower 1 day ahead. Cover and refrigerate. Arrange room temperature or chilled cauliflower on a platter with cocktail sauce for dipping. While it will never take the place of real shrimp the cauliflower has the crunch and feel of shrimp when you bite into it along with the saltwater taste. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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