Cajun Cauliflower Fries With Smoky Remoulade Recipes

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CAJUN CAULIFLOWER FRIES WITH SMOKY REMOULADE



Cajun Cauliflower Fries with Smoky Remoulade image

Cut carbs by making fries with cauliflower instead of potatoes. You'll need to plan ahead for this, but they are so flavorful you'll be glad you did.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Cauliflower

Time 2h

Yield 8

Number Of Ingredients 16

½ cup mayonnaise
1 tablespoon minced dill pickle
2 teaspoons spicy brown mustard
1 teaspoon Louisiana-style hot pepper sauce
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 medium head cauliflower, cut into florets
½ cup shredded Cheddar cheese
2 ounces cream cheese
1 large egg
3 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon dried parsley
2 teaspoons seafood seasoning (such as Old Bay®)
cooking spray

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.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 5.9 g, Cholesterol 45.3 mg, Fat 17.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.2 g, Sodium 380.6 mg, Sugar 1.7 g

CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE



Cajun-Spiced Smoked Shrimp With Rémoulade image

This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.

Provided by elisechristiane

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

1 1/2 cups hickory chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground sage
1/2 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs
cooking spray

Steps:

  • Soak wood chips in water 1 hour; drain.
  • To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
  • To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

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