Texas Roadhouse Cactus Blossom Recipes

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HOW TO MAKE A TEXAS ROADHOUSE CACTUS BLOOM



How to Make a Texas Roadhouse Cactus Bloom image

Preparing a Texas Roadhouse Cactus Blossom is simple and can save significant funds over visiting the restaurant for the fried onion appetizer. The Cactus Blossom, served at Texas Roadhouse restaurants, is very similar to a Bloomin' Onion, served at Outback Steakhouse, and Awesome Blossom, served at Chili's, and a Texas Rose, served at Lonestar Steakhouse. Learning how to make an onion blossom like they do at Texas Roadhouse is simple. The Texas Roadhouse Onion Blossom recipe features a whole onion which is sliced to separate the petals, then coated in a seasoned batter and deep fried. The finished dish gives the appearance that the onion has "bloomed" and opened up, exposing the many crispy petals within. Serve the Cactus Blossom with the spicy dipping sauce recipe made with horseradish that they use for the onion blossom at Texas Roadhouse or substitute ranch dressing or any other type of dip. For a more kid-friendly taste, ketchup or Thousand Island dressing my also be used as dipping sauces.

Provided by ElizabethKnicely

Categories     Onions

Time 25m

Yield 3 Cactus Blossoms, 12 serving(s)

Number Of Ingredients 21

canola oil
2 -3 extra large onions
1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon cayenne pepper
2 tablespoons horseradish sauce
1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon black pepper
3/4 cup flour
1 teaspoon garlic powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 cups cornstarch
1/2 teaspoon salt
1 teaspoon garlic salt
12 ounces beer

Steps:

  • Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
  • Divide sauce among small condiment cups. Refrigerate until ready to serve.
  • Heat the oil in a deep fryer or larrge stock pot to 375-400° Fahrenheit.
  • Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
  • Slice 3/4 inch of the root end of each onion.
  • Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
  • Remove about 1 inch of the center petals from each onion.
  • Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
  • Combine remaining flour, paprika, pepper, cornstarch, salt, and garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
  • Dip the floured onions in the batter. Allow excess batter to drip off each onion.
  • Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
  • Transfer onions to a plate lined with paper towel to drain.
  • Place on a serving platter and insert the cup of dipping sauce in the center of each onion.

LOGAN'S TEXAS ROADHOUSE'S CACTUS BLOSSOM RECIPE - (4.4/5)



Logan's Texas Roadhouse's Cactus Blossom Recipe - (4.4/5) image

Provided by á-174942

Number Of Ingredients 22

SEASONED FLOUR:
3 cups cornstarch
1 1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly-ground black pepper
24 ounces beer
4 colossal onions - (to 6) (4" in diameter or larger)
Seasoned Flour (listed below)
1 quart Creamy Chili Sauce (listed below)
2 cups flour
4 teaspoon paprika
2 teaspoon garlic powder
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon cayenne pepper
CREAMY CHILI SAUCE:
1 pint mayonnaise
1 pint sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper
1/4 cup horseradish (optional)

Steps:

  • Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Onion preparation: Cut about 3/4-inch off top of onion, peel onion. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end.) Remove about 1-inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients. Frying: Gently place onion in fryer basket and deep fry at 375 to 400 degrees for 1 1/2 minutes; turn over and fry 1 to 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with sauce. Seasoned flour: Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well. Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it. This recipe yields 4 to 6 servings.

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