Cauliflower Cocktail-Vegan Appetizer

Oh, Man! This Cauliflower Cocktail is a winner, winner appetizer 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 were always one of my favorite parts of Christmas Day!  The 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!)

 

Cauliflower Cocktail

This recipe has been adapted from America's Test Kitchen, a pound of cauliflower serves roughly two hungry people; this was only about 1/3 of our head of cauliflower.

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Ingredients

• 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

Instructions

1. Bring lemon juice, bay leaves, salt, peppercorns, old bay and 4 cups of water to a boil
2. Add cauliflower and boil for about 7 minutes, or until cauliflower is tender
3. Remove cauliflower from heat and add ice to chill the cauliflower
4. Serve with your favorite cocktail sauce (or just a simply mix ketchup, horseradish, lemon, and hot sauce to taste)

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

This recipe can be made ahead and refrigerated for up to two days.

Cauliflower Cocktail for Health

**Cauliflower is a healthier option clocking in with fewer calories and cholesterol AND raising the bar on vitamin C.  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 or Facebook and tag @VegInspired and use #veginspiredfoodie. 

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.   

Live VegInspired!

XO,

Kathy