Cajun Cauliflower Fries With Smoky Remoulade Recipes

SPICY CAJUN ROASTED CAULIFLOWER WITH RéMOULADE

Steps:

• Preheat oven to 400ºF. Line a baking sheet with baking paper.
• Cut the cauliflower in half lengthwise.
• Toss cauliflower, olive oil, and Cajun seasoning in a bowl until fully coated.
• Tip onto the prepared baking sheet and roast for 20 minutes.
• Stir cauliflower and place back in the oven for another 5 to 10 minutes until tender and crispy around the edges.
• Serve hot with remoulade sauce.
• Mix together in a bowl and store in an airtight container.
• Combine all ingredients in a bowl and let sit so flavours meld.

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.

CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE

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.