Cauliflower Shrimp Cocktail

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This idea came to me while we were eating out. My daughter ordered fried cauliflower. Yes, I know that is not healthy, but we follow the most of the time rule and don’t rule out the idea of eating just what sounds good sometimes without thinking about the unhealthy parts of it.

Anyway, one of the pieces she picked up to dip really looked like a deep fried shrimp, and I said out loud to her that we are going to have to try that out when we get home.

I have made different versions of this and even cauliflower tots work too. But the healthiest way to do it is just roasted organic cauliflower and homemade cocktail sauce. Everybody I have had try it really like it!! Yay!!

Cauliflower Shrimp Cocktail

Easy, healthy, fast, delicious for a snack, for a side dish or for an appetizer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: gluten free, keto, low carb, mmt, vegan
Servings: 4
Calories: 111.3kcal
Author: Stacy

Ingredients

  • 1 large head cauliflower (organic)
  • 1 tbsp avocado oil
  • 1/4 cup ketchup (organic or homemade)
  • 2 tsp horseradish or to taste

Instructions

  • Preheat oven to 375 Degrees Fahrenheit. Wash cauliflower thoroughly and remove all leaves and any bad spots. Cut into bite sized florets, spread into a glass oblong casserole or air bake pan. I use an evo sprayer and lightly spritz the florets after they are spread in the pan. You could also put florets in a gallon ziploc bag, add oil and coat that way. Bake in preheated oven for 20 minutes. While baking, mix up cocktail sauce, adjust horseradish to your taste, just spoon mix the ketchup and horseradish to combine in a small dish. You can serve this dish warm or cold. Arrange florets around the sauce bowl for a nice presentation.

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