Cauliflower “Shrimp” Cocktail

Recipe Author: Conne Ward Cameron

Maybe you just want to enjoy that gorgeous head of cauliflower steamed or raw. Or maybe you need to disguise it to make it more palatable for your household. I’m a big fan of cauliflower, but I love this idea of transforming it into a fun nibble. The recipe is from Kevin Roberts, a chef in Richmond.

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 1 head cauliflower, cored, trimmed into 2" florets Cocktail sauce

Preparation:

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. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.

Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.