Recipe information
Yield
8 Servings
Ingredients
1
cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1
/4 cup kosher salt
2
yellow onions, quartered
6
garlic cloves
3
lemons, halved crosswise
2
1-pound heads of cauliflower, cored, trimmed into 2' florets
Cocktail sauce
Need to make a substitution?
Preparation
Step 1
Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
Step 2
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5–10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
Step 3
Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.
Nutrition Per Serving
One serving contains: Calories (kcal) 29.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 5.9 Dietary Fiber (g) 2.5 Total Sugars (g) 2.3 Net Carbs (g) 3.4 Protein (g) 2.2 Sodium (mg) 34.1