So, I really like cauliflower and it is one of the few veggies I actually find organic at my local Publix but the hubby detests it with a passion. The kids don’t mind it and to be honest, they HAVE to eat it because…well, I said so! But, that logic doesn’t work well on a 40 year old guy. So, when dear husband came across this recipe in a food magazine and said “Hey, hon, lets try this cauliflower recipe I almost passed out from shock!
Let me say that this is incredibly easy to make AND it is so very much like ‘real’ shrimp cocktail that if you closed your eyes you would swear you were actually eating shrimp! I don’t understand how that actually works but my husband inhaled this stuff and only stopped eating so he could give the kids their own serving. This one is going into the ‘make again and again’ section of my recipe box! We halved the recipe and it was plenty for the 4 of us.
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2 yellow onions — peeled and quartered
6 cloves garlic, peeled
3 lemons — halved crosswise
2 pounds cauliflower florettes
3. Boil for 10 minutes.
6. Drain and spread out on sheet to cool. (can be made a day ahead)
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7. Chill and serve with cocktail sauce for dipping
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.