Poor Man's "Shrimp" Cocktail

Prep Time
Cook Time
Ready In

" This is an amazing recipe! Very appetizing and a really good substitute if you are allergic or do not like seafood. The original recipe said to steep the cauliflower for 5-10 minutes - I did it for 10 and they were completely limp. Next time I will just do them for 3 minutes so they are crisp.It is so easy to make. The recipe is from the February 2012 Bon Appetit magazine. Great appetizer for vegetarians"

Original recipe yields 8 servings


  • Serving Size: 1 (250.3 g)
  • Calories 102.8
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 16.4 mg
  • Sodium - 447.1 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 4 g
  • Sugars - 7.6 g
  • Protein - 6.7 g
  • Calcium - 68.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 77.7 mg
  • Thiamin - 0.1 mg

Step 1

Add the Old Bay seasoning, salt, onions, garlic into the 6 quarts of water water. Mix well

Step 2

Squeeze the lemon juice into the water mixture, add the lemon rinds

Step 3

Set the pot on the stove, high heat, bring to boil and boil for 10 minutes

Step 4

Remove the lemons, onion and garlic from the pot. Return to a boil

Step 5

When the liquid ia at a rolling boil, turn off heat, add all the cauliflower florets, cover with a tight lid and allow it to steep for 5-10 minutes ( I recommend 3 minutes)

Step 6

Drain well and cool completely. Place in fridge to chill (You may do this up here up to a day ahead of serving)

Step 7

Place your cauliflower florets attractively on a serving platter along with a bowl of seafood sauce. Enjoy

Tips & Variations

No special items needed.



Outstanding! Shrimp lovers will not be fooled, but this passes the "tasty" all by itself. I halved the recipe and served it as a side dish with baked tilapia and sauteed spinach with shallots. Even the five minute time you suggested didn't leave as much crunch as I hoped for, so next time I'll stop at three minutes. Many thanks for a new cooking adventure and a new recipe that is so visually appealing and tastes so good.

review by:
(17 Feb 2012)