New Recipe Review, May 2012
I saw this recipe in Bon Appetit & made it today. It's easy: prepare the boil ingredients & boil for ten minutes. Add the cut-up cauliflower & let sit for 5-10 minutes; I did 7 minutes & wished the califlower were a little crisper. I had it at room temperature & thought it would be a little tastier if it were chilled.
Poor Man's "Shrimp" Cocktail
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."
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-pound heads of cauliflower, cored, trimmed into 2" florets
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, 5Ã¯Â¿Â½10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely.
DO AHEAD: Cauliflower can be made one day ahead. Cover and refrigerate.
Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.