Rachael’s Buffalo Cauliflower
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 1 large or 2 small heads cauliflower
- 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)
For the sauce:
- 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
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.
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.