- Rachael Ray - https://www.rachaelray.com -

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].

Ingredients

For the sauce:

Preparation

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 [3] or tabletop [2] fryer to 360°F.

In a large mixing bowl [4], whisk [5] 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 [3] 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 [4], douse with sauce and toss to coat. Serve on a platter garnished with chopped celery greens.