From Copycat Recipe Guide
Texas Roadhouse Cactus Blossom
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, an 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 "blossomed" 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 may also be used as dipping sauces.
|Creative Commons photo by Charlie Anzman|
|Customer service phone||800-839-7623|
|Cooking method||Deep frying|
|Similar to||Bloomin' Onion, Awesome Blossom, Onion Blossom |
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Texas Roadhouse Cactus Blossom Ingredients
- Canola oil
- 2-3 extra large onions
- Small condiment cups.
Texas Roadhouse Chili-Horseradish Dipping Sauce
- 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 teaspoons garlic powder
- 1/2 teaspoon black pepper
Texas Roadhouse Onion Batter
- 3/4 cup flour
- 1 teaspoons 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 
Texas Roadhouse Cactus Blossom Recipe
- 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 large stock pot to 375-400 degrees 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 off 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, 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.
How to Cut an Onion for a Cactus Blossom
The Texas Roadhouse Cactus Blossom generally makes enough to serve four people as an appetizer. For a smaller appetizer, called a Baby Blossom at Texas Roadhouse restaurants, use smaller onions. The restaurant states that its baby portion feeds two people. A variety of dipping sauces can be enjoyed with this appetizer to help customize the dish. Some alternatives include a ranch-based sauce, a horseradish-mayonnaise sauce or a tomato-based sauce.
Also See: How to Make a Bloomin' Onion, How to Make a Chili's Awesome Blossom, How to Make a Lonestar Steakhouse Texas Rose, How to Make Texas Roadhouse Fried Pickles, How to Make Texas Roadhouse Rattlesnake Bites | How to Make T.G.I. Friday's French Onion Soup