Poor Man's "shrimp" Cocktail (Vegan)

READY IN: 25mins
Recipe by Wish I Could Cook

Published in Bon Appetit magazine's reader request section in the February 2012 issue. This recipe comes from chef Kevin Roberts at The Black Sheep restaurant in Richmond, VA. It's a great party option for vegans, vegetarians and people with shellfish allergies.

Top Review by Elmotoo

Interesting. I don't like shrimp but thought this looked like an interesting way to cook cauliflower. The others in the house had a hard thinking of it as a shrimp substitute. I didn't dip any in cocktail sauce, though. DH loves the cooking concept but hated the seasoning because he detected a lot of celery seed. I didn't even look at the ingredients of Old Bay. It was quite zippy but not so much the kids wouldn't eat it. I think this is a fabulous way to cook cauliflower - it imparted a LOT of flavor with very little effort & it wasn't overcooked. PLUS, it's fat free! I'm sending this along to my mom who cooks for heart patients & is always looking for flavorful fat free recipes. Me, I think it could use a bit of butter, ;) Thanks so much for sharing. Made for Veggie Swap 6/12.

Ingredients Nutrition


  1. Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld.
  2. Using a slotted spoon, remove onions and lemon halves. Discard.
  3. Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain.
  4. Spread cauliflower on baking sheet and allow to cool.
  5. Serve room temperature or chilled with cocktail sauce for dipping.

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