Rachaels Buffalo Cauliflower Recipes

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RACHAEL'S BUFFALO CAULIFLOWER



Rachael's Buffalo Cauliflower image

Why should chicken wings have all the fun?

Provided by Rachael Ray

Number Of Ingredients 20

1 large or 2 small heads cauliflower
Salt
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon (1/3 palmful) granulated garlic
1 teaspoon (1/3 palmful) granulated onion
1 12-ounce bottle beer
such as lager
About 5 to 6 cups frying oil
such as safflower
vegetable or canola (enough to fill tabletop fryer or Dutch oven)
5 tablespoons butter
2 to 3 large cloves garlic
finely chopped or grated
About 1/3 cup cayenne pepper hot sauce
such as Frank's Red Hot
About 1 1/2 to 2 teaspoons Worcestershire sauce (omit if serving to strict vegetarians as it contains anchovies)
Chopped celery greens/leafy tops
to garnish

Steps:

  • Trim stem and woody greens from cauliflower and cut into about 24 to 30 generous florets/pieces
  • Bring a few inches of water to a boil in a deep skillet or pot
  • Salt the water and cook cauliflower 1-2 minutes; remove with a spider and cold-shock to stop the cooking process
  • Drain and dry on a kitchen towel
  • Heat oil in a Dutch oven or tabletop fryer to 360°F
  • In a large mixing bowl, whisk together flour, 1 teaspoon salt, cornstarch, baking powder and granulated garlic and onion; stream in beer while whisking to combine
  • Dunk pieces of cauliflower in the batter and place gently in the hot oil
  • Cook 6-8 florets at a time so as not to overcrowd the oil
  • Fry to deep golden brown then drain on a wire rack-lined sheet tray in a warm (275°F) oven
  • Repeat until all of the cauliflower pieces are cooked
  • Heat a sauté pan over medium heat, add butter and melt
  • Add garlic, swirl a minute, then add hot sauce and Worcestershire, if using; swirl a minute more
  • Transfer cauliflower to a large bowl, douse with sauce and toss to coat
  • Serve on a platter garnished with chopped celery greens

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