Cajun Cauliflower Poppers Recipes

CAJUN CAULIFLOWER POPPERS

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Add all spice mixture to a small bowl or jar and mix to combine. Set aside.
• Wash and dry the cauliflower and break/chop into bite-sized florets.
• Add the cauliflower to a large mixing bowl and drizzle with optional avocado oil. Toss to coat, then sprinkle spit mixture evenly over cauliflower to coat. Toss well to combine so that the cauliflower turns a bright orange. Some clumps of seasoning are OK.
• Shake cauliflower bites onto a cookie sheet, place in preheated oven, and bake for 15-20 minutes, until golden brown on the edges. You want the cauliflower to be fork tender but still have some bite to it.
• Serve Cajun Cauliflower Poppers hot with fresh minced parsley. Dip in your favorite almond milk or coconut milk yogurt.

CAJUN CAULIFLOWER BITES

Steps:

• Cut the cauliflower florets into bite size. Wash them thoroughly and set aside to drain the excess water.
• In the mean while, mixed all the spice rub ingredients except the oil in a small bowl.
• In a mixing bowl, put the olive oil and toss the cauliflower in it. Now sprinkle the spice rub all over the florets and mix using your hands and make sure they are coated well.
• Heat the oven at 425F. Cover the baking tray with parchment paper. Place the florets on the tray and bake it for 15 minutes. Turn once and bake for another 5-7 minutes.
• Serve hot as an appetizer with your choice of dipping sauce, I served it with ranch or as a side dish.

CAJUN CRAB POPPERS

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

GARLIC PARMESAN CAULIFLOWER POPPERS

Steps:

• Preheat oven to 400 degrees.
• Combine flour, cheese, garlic powder, and any additional seasonings you prefer in a bowl and mix.
• Break and beat eggs in a separate bowl.
• Add cauliflower to egg wash and coat evenly.
• Dip each cauliflower piece in flour mix.
• Place on greased cookie sheet and bake for 20 minutes.

CAJUN JALAPENO POPPERS

Steps:

• Halve the jalapenos leaving the stem attached, de-vein and seed them.
• Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
• Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
• Put bread crumbs on a flat plate.
• Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
• If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
• Bake at 350 for 15 minutes or until mixture starts to bubble.
• I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
• Serve warm, room temperature or chilled with any or all of the recommended sauces.

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.