Cajun Cauliflower Fries With Smoky Remoulade Food

CAJUN CAULIFLOWER FRIES WITH SMOKY REMOULADE

Steps:

• Combine mayonnaise, pickle, mustard, hot sauce, garlic powder, paprika, and cayenne pepper in a small bowl. Mix well and refrigerate remoulade until ready to use.
• Place cauliflower in a microwave-safe bowl. Microwave for 6 minutes. Transfer to a food processor in batches and process to the consistency of rice. Place riced cauliflower in the center of a clean dish towel and squeeze out as much liquid as possible.
• Combine Cheddar cheese and cream cheese in a large microwave-safe bowl. Heat for 30 seconds. Stir and heat 30 seconds more. Add riced cauliflower, egg, Parmesan cheese, flour, parsley, and seafood seasoning and stir until evenly combined. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Use clean hands to form cauliflower dough into wedge shapes and place on the prepared baking sheet. Lightly spray the top of each wedge with cooking spray.
• Bake in the preheated oven until crispy, 35 to 40 minutes. Serve with remoulade for dipping.

LOADED MEDITERRANEAN CAULIFLOWER FRIES

Steps:

• For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up.
• Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
• While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
• For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
• To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.

CAJUN-FRIED CAULIFLOWER

Steps:

• Wash head of cauliflower.
• Place cauliflower in a large pot with enough water to cover.
• Add the bag of crab-boil, and the salt to the water.
• Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
• When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets).
• Remove cauliflower from the water and drain.
• Cut cauliflower into florets.
• Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
• Mix together the beaten eggs and the 1/3 cup lemon juice.
• Heat enough oil to deep fry the cauliflower to 350°F.
• Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
• Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
• Drain well on paper towels.
• Serve with your favorite dipping sauces if desired.

CAJUN FRIES WITH DIPPING SAUCE

Steps:

• Heat oven to 425º.
• Place first 4 ingredients in a ziplock bag. Seal and shake to coat potatoes.
• Place potatoes on a baking sheet covered with cooking spray.
• Bake 30 minutes or until tender and golden brown.
• Dressing ~ Combine remaining ingredients and serve with fries.

COPYCAT DISNEYLAND POMMES FRITES WITH CAJUN REMOULADE RECIPE

Steps:

• Fill a large pot (or deep fryer) with a few inches of vegetable oil and heat until 375 degrees F.
• Cook fries in small batches for 4-5 minutes or until golden brown and crispy on the outside.
• Remove fries from oil and drain on paper towels
• Use paper towels to gently soak up any extra oil.
• Place fries in a large bowl and toss with garlic, Old Bay seasoning, parmesan cheese, parsley and salt.
• In a small bowl, whisk together all ingredients for the Cajun Remoulade and keep in the fridge until ready to serve.
• Serve fries warm with remoulade for dipping.

CAJUN CAULIFLOWER FRIES WITH SMOKY REMOULADE

Steps:

• Combine mayonnaise, pickle, mustard, hot sauce, garlic powder, paprika, and cayenne pepper in a small bowl. Mix well and refrigerate remoulade until ready to use.
• Place cauliflower in a microwave-safe bowl. Microwave for 6 minutes. Transfer to a food processor in batches and process to the consistency of rice. Place riced cauliflower in the center of a clean dish towel and squeeze out as much liquid as possible.
• Combine Cheddar cheese and cream cheese in a large microwave-safe bowl. Heat for 30 seconds. Stir and heat 30 seconds more. Add riced cauliflower, egg, Parmesan cheese, flour, parsley, and seafood seasoning and stir until evenly combined. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Use clean hands to form cauliflower dough into wedge shapes and place on the prepared baking sheet. Lightly spray the top of each wedge with cooking spray.
• Bake in the preheated oven until crispy, 35 to 40 minutes. Serve with remoulade for dipping.