I'm Back, with Poor Man's Shrimp Cocktail

Ok. I know. I haven't blogged on here in a while. Things have been a little crazy on the home front. Now I am back to business, and will hopefully be bringing the 3, maybe 5 people that actually read this, some tasty recipes. 

When ever I check my mail and find that my cooking magazines for the month have arrived, I have a brief moment of Christmas-like feeling of Joy in my heart. I love my magazines and have the collection to prove it. I know I can get the recipes online, but it isn't the same. There is something about the tangible feeling of the high gloss paper, the colorful spreads, and the hour it takes for me to sit and lose myself in the culinary world. 

This month was no exception. 

The recipe I have for you today is courtesy of Bon Appetit Magazine. When I read the recipe, I was like "Whaaaaaat?! No Way! I gotta try that!" And I did. 

After a little trip to the year-round farmers market (that's right, be jealous), I was ready to begin. 

I give you: Poor Man's Shrimp Cocktail

1 C. Old Bay seasoning

1/4 kosher salt

2 yellow onions, quartered

6 garlic cloves

3 lemons, halved

2 1-lb. heads of cauliflower, cored, trimmed into 2" florets

Cocktail Sauce

  

   

Combine Old Bay, salt, onions, garlic, and 6 quarts of water in a late pot. Squeeze juice from lemons into pot and add lemon halves.

Set pot over high heat and bribing liquid to a boil. Cook for 10 minutes to let flavors meld.

I would recommend turning on your overhead vent. The spices made me sneeze like crazy.

Using slotted spoon, remove the onions, garlic, and lemons from the 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.

Mine took 9. 

Drain. 

*I drained over a very large bowl so I could save all of that delicious broth for another batch. No use wasting those tasty spices!

Spread out cauliflower on a rimmed baking sheet and let cool completely. This can all be made 1 day ahead.

Cover and refrigerate. 

Serve with cocktail sauce for dipping.

So after I finished making the "shrimp", and they were chilled. I made myself a little plate and dipped my first piece in my homemade cocktail sauce (recipe below). 

It was fantastic. Obviously it lacks that seafood shrimpy flavor that comes with actual shrimp, but this is a dang good substitute. Especially for a strict vegetarian/vegan or someone with shellfish allergies. 

Here is the cocktail sauce recipe: Low sugar ketchup, fresh horseradish, and lemon juice. This really is just to taste. Obviously the ratio of ketchup to horseradish is like 4:1, unless you like it really spicy and intense. The lemon juice is added at the end, just a few teaspoons. 

So there you go. A recipe. Now go try it and let me know what you think!!!