GOLDEN PINEAPPLE PARTY SUPPLIES RECIPES

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33 EASY DESSERTS (+RECIPES) – THE KITCHEN COMMUNITY



33 Easy Desserts (+Recipes) – The Kitchen Community image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 33

RACHAEL'S BUFFALO CAULIFLOWER | RECIPE - RACHAEL RAY SHOW



Rachael's Buffalo Cauliflower | Recipe - Rachael Ray Show 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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