Last Updated on July 16, 2023
Texas Roadhouse, Cactus Blossom is a classic appetizer that originated in Texas. This savory treat is the perfect way to start a meal or to enjoy it as an afternoon snack.
With a light and crispy onion batter, this dish is sure to satisfy your taste buds! Plus, you can make it at home in just a few easy steps.
In this article, you’ll learn how to make Texas Roadhouse Cactus Blossom with a chili-horseradish dipping sauce. We’ll also provide some tips and tricks for getting the perfect texture and flavor, as well as nutrition information for this delicious dish. So get ready for a taste of the Lone Star State!
What is Texas Roadhouse, Cactus Blossom?
Texas Roadhouse Cactus Blossom is a deep-fried onion dish that originated in Texas. It’s made with wedges of extra-large onions that are battered and fried to a golden crisp.
The dish is usually served as an appetizer, but can also be enjoyed as a side dish or main course. The onion wedges are typically accompanied by a chili-horseradish dipping sauce, making it the perfect combination of flavors. When prepared correctly,
Texas Roadhouse Cactus Blossom is sure to tantalize your taste buds and leave you wanting more!
What does it taste like?
Texas Roadhouse Cactus Blossom has a unique flavor that is both savory and sweet. The extra-large onion wedges are coated in a seasoned flour mixture, then dipped in a light beer batter before frying.
This creates an irresistible crispy texture on the outside while maintaining the sweet and juicy onion flavor inside. The chili-horseradish dipping sauce adds a flavorful kick and creamy texture that complements the golden fried onion wedges perfectly.
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How did I first get introduced to the Texas Roadhouse Cactus Blossom?
I first came across the Texas Roadhouse Cactus Blossom when I was visiting a friend in Houston. We were looking for something to snack on before dinner and my friend suggested we try this dish.
She said it was her favorite appetizer at Texas Roadhouse, so naturally, we had to give it a try! From the first bite, I was hooked! The combination of the fried onion wedges and the chili-horseradish dipping sauce was unlike anything I had ever tasted before.
It quickly became one of my favorite dishes, and now I make it at home all the time.
How to make Texas Roadhouse Cactus Blossom?
Making, Texas Roadhouse Cactus Blossom is easy and doesn’t require any special tools or ingredients. Below are the ingredients & step-by-step guidance for this recipe:
Ingredients
- Canola oil: This oil is used for the first step of cooking, which is to fry the onion.
- Extra-Large Onion: You’ll need one extra-large onion for this recipe. It should be peeled and cut into wedges.
- Chili-Horseradish Dipping Sauce: This sauce combines horseradish, sour cream, cayenne pepper, chili sauce, and mayonnaise for a unique flavor.
- Seasoned Flour: This mixture of flour, black pepper, garlic powder, sugar, and paprika will give the onion wedges an extra layer of flavor.
- Onion Batter: The beer adds a lightness and fizziness to the batter that pairs really well with the flavors of the onion.
Step-by-step instructions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat two tablespoons of canola oil in a large skillet over medium-high heat. Add the onion wedges and fry until golden and browned, about 10 minutes.
Step 3
In a shallow bowl, mix together the flour, black pepper, garlic powder, sugar, and paprika. Toss in the onion wedges to coat evenly.
Step 4
In another shallow bowl, combine the flour, garlic salt, paprika, cayenne pepper flour mixture, and pepper with the cornstarch. Slowly add the beer while stirring to create a thick batter.
Step 5
Carefully dip the onion wedges into the batter, then place on a baking sheet lined with parchment paper. Bake in preheated oven for 25 minutes or until golden and crisp.
Step 6
In another bowl, mix together horseradish sauce, sour cream, chili sauce, mayonnaise, and cayenne pepper. Serve with the Cactus Blossom as a dipping sauce.
Tips
• Make sure to use a light beer for the batter, as this will help create a lighter texture. Avoid using dark beers, as this can make the batter too heavy.
• To keep the onion wedges from sticking together, place them in a single layer on the baking tray.
• If you want an extra kick to the dipping sauce, add a teaspoon of hot sauce.
• For a gluten-free version, replace the flour with rice flour or almond flour.
Equipment
- 1 Deep fryer
- 1 Tongs
- 1 cutting board
- 1 Sharp knife
- 1 Plate, or bowl for serving
Ingredients
- canola oil
- 1 large extra onion
Chili-Horseradish Dipping Sauce
- 2 tablespoons horseradish sauce
- 1 cup sour cream
- 1/4 teaspoon cayenne pepper
- 1/4 cup prepared chili sauce
- 1 cup mayonnaise
Seasoned Flour
- 1 cup flour
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 2 teaspoons paprika
Onion Batter
- 3/4 Cup flour
- 1 teaspoon garlic salt
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cup cornstarch
- 12 ounces of beer
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Heat two tablespoons of canola oil in a large skillet over medium-high heat. Add the onion wedges and fry until golden and browned, about 10 minutes.
- In a shallow bowl, mix together the flour, black pepper, garlic powder, sugar, and paprika. Toss in the onion wedges to coat evenly.
- In another shallow bowl, combine the flour, garlic salt, paprika, cayenne pepper flour mixture, and pepper with the cornstarch. Slowly add the beer while stirring to create a thick batter.
- Carefully dip the onion wedges into the batter, then place on a baking sheet lined with parchment paper. Bake in preheated oven for 25 minutes or until golden and crisp.
- In another bowl, mix together horseradish sauce, sour cream, chili sauce, mayonnaise, and cayenne pepper. Serve with the Cactus Blossom as a dipping sauce.
Video
Notes
- Make sure to use a light beer for the batter, as this will help create a lighter texture. Avoid using dark beers, as this can make the batter too heavy.
- To keep the onion wedges from sticking together, place them in a single layer on the baking tray.
- If you want an extra kick to the dipping sauce, add a teaspoon of hot sauce.
- For a gluten-free version, replace the flour with rice flour or almond flour.
Nutrition
Nutrition Information
- Fat: 62 g
- Carbohydrate: 99 g
- Protein: 10 g
What to serve with Texas Roadhouse Cactus Blossom?
The Texas Roadhouse Cactus Blossom is the perfect appetizer to serve with a variety of main dishes. Its savory flavor and crunchy texture pair perfectly with grilled meats, seafood, and vegetables. Here are some suggestions for what to serve with your Cactus Blossoms:
- Grilled Chicken: Grilled chicken is a versatile main dish that pairs well with the Cactus Blossoms. Try serving your Cactus Blossoms with grilled chicken breasts, marinated with garlic and herbs for a delicious flavor combination.
- Fried Fish: Fried fish is a Southern staple that goes great with Texas Roadhouse Cactus Blossom. The crunchy fried onion wedges are a great complement to the crispy fried fish.
- Veggie Burgers: Veggie burgers are a great option for vegetarians and vegans, and the Cactus Blossom is a perfect side dish. Serve your veggie burgers with a dollop of chili-horseradish sauce for an extra kick!
- Salads: Salads are a great way to enjoy the Cactus Blossoms as an appetizer. Try tossing in some fresh veggies and your favorite salad dressing for a flavor-packed side dish.
- Rice Pilaf: Rice pilaf is a flavorful side dish that pairs beautifully with the Texas Roadhouse Cactus Blossom. The onion wedges will add a welcome crunch to the soft rice pilaf.
How to store leftover Texas Roadhouse Cactus Blossom?
You can store leftover Texas Roadhouse Cactus Blossom in the refrigerator for up to 3 days. To store, place the onion wedges on a sheet tray and cover tightly with plastic wrap or aluminum foil.
When ready to reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes until hot and crispy.
Can pregnant women eat this?
Yes, pregnant women can eat Texas Roadhouse, Cactus Blossom. However, since it is deep-fried in oil, it’s best to enjoy this dish in moderation as part of a balanced diet. Pregnant women should ensure they are getting adequate nutrition and avoiding foods with higher levels of fat and sodium.
It is also important for pregnant women to ensure they are consuming enough fluids, such as water or unsweetened beverages. As always, it is best to consult with your doctor before making any dietary changes while pregnant.
FAQs
Can Texas Roadhouse Cactus Blossom be made ahead of time?
Yes, you can make Texas Roadhouse Cactus Blossom ahead of time. To do this, prepare the onion wedges as directed in the recipe and dip them in the batter. Place them on a parchment-lined baking sheet and freeze for 2-3 hours.
Once frozen, transfer to a freezer-safe bag or container and store in the freezer for up to 3 months. When ready to serve, preheat the oven and bake as directed in the recipe. This will help keep the Cactus Blossom crispy and delicious!
Is Texas Roadhouse Cactus Blossom vegan?
No, Texas Roadhouse Cactus Blossom is not vegan due to the egg and milk in the batter. To make this dish vegan-friendly, replace the egg with a flax egg or chia egg and use plant-based milk instead of dairy milk.
Additionally, make sure you are using vegetable oil for frying instead of lard or butter. With these simple substitutions, you can enjoy a delicious vegan version of the Cactus Blossom!
Can Texas Roadhouse Cactus Blossom be made gluten-free?
Yes, Texas Roadhouse Cactus Blossom can be made gluten-free. To do this, replace the all-purpose flour with a gluten-free flour blend and use a gluten-free beer or club soda in place of regular beer.
Additionally, make sure you are using a certified gluten-free oil for frying. With these simple substitutions, you can enjoy a delicious gluten-free version of the Cactus Blossom!
Wrapping Up
Texas Roadhouse Cactus Blossom is an easy and delicious side dish. The crunchy onion wedges are deep-fried and served with a chili-horseradish sauce for the perfect kick.
This dish pairs well with grilled chicken or fried fish, veggie burgers, salads, rice pilaf, and more. It can also be made ahead of time and stored in the freezer for up to 3 months. With some simple substitutions, it can also be made vegan-friendly or gluten-free.
Thank you for reading! We hope you enjoyed learning about Texas Roadhouse Cactus Blossom.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
