Oh Man! This Cauliflower Cocktail is a winner, winner, appetizers for dinner type of recipe! Wahoo! I couldn’t be more excited to share this Cauliflower Cocktail-Vegan Appetizer with you. As the holidays roll in, so does my love of snacking. My family has the grand tradition of snacks, snacks, and more snacks on Christmas. Grazing and snacking was always one of my favorite parts of Christmas Day! Shrimp cocktail with the spicy cocktail sauce was a regular appetizer to pass. Now I can have the winning combination without the cruelty (or cholesterol**!) Cauliflower FTW! (for the win!)
- 4 C water
- 2 t fresh lemon juice
- 1 t salt
- 2 bay leaves
- 1 t black peppercorns
- 1 t Old Bay Seasonings
- 1/8 t Kelp Granules
- 1 pound cauliflower cut into large bite size pieces
- Cocktail Sauce
Bring lemon juice, bay leaves, salt, peppercorns, old bay and 4 cups of water to a boil
Add cauliflower and boil for about 7 minutes, or until cauliflower is tender
Remove cauliflower from heat and add ice to chill the cauliflower
Serve with your favorite cocktail sauce (or just a simply mix ketchup, horseradish, lemon, and hot sauce to taste)
Can be made ahead and refrigerated for up to one day.
Cauliflower is a healthier option clocking in with fewer calories and cholesterol, but raising the bar on vitamin C. So stock up on some cauliflower and bring it as a fancy, plant-based dish to pass at your next holiday party! You won’t be disappointed! Please be sure to share pictures of your Cauliflower Cocktail on Instagram, Twitter, and Facebook and tag @VegInspired and use #veginspiredfoodie. Share your thoughts about this recipe below. With this recipe, I feel as though I have opened up a world of possibilities and I can’t wait to get back in the kitchen. Subscribe to our email list, so you don’t miss any of these fantastic plant-based, vegan recipes!