Yellowbird Ghost Pepper Battered Cauliflower
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Ghost Pepper Fried Cauliflower Bites

The combination of crispy–on–the–outside and meaty–and–juicy–on–the–inside means these cauliflower florets pair perfectly with our Smoky Ghost Pepper flavor. This spicy appetizer is an easy crowd-pleaser.

Some people prefer to call these cauliflower buffalo wings, some call them vegan buffalo wings, and others call them Yumyum Spicy Powerballs of Yellowbird Land. 

Whatever you want to call these, they’re good enough to eat an entire plate on your own. You can share if you like, but this is a fair warning. They’re so good you might just put them in your pocket for latertime snacking. They’re so good you might carefully and sparsely place them on a shiny tray, dress in your best vest, and walk through your offices, holding the tray just at eye level, and kindly offer these delightful morsels to your colleagues, whom will undoubtedly say, “why yes, I would love a tender bite of your Yumyum Spicy Powerballs.”

Preparation: 5 minutes

Cook: 20 minutes

Serves: 6-8

Yellowbird Ghost Pepper Battered Cauliflower


  • 1 C. Masa
  • 2/3 C. Cornstarch
  • 1 1/2 Tsp. Baking Powder
  • 2 Tsp. Salt
  • 2 Tbsp. Nutritional Yeast
  • 4 Eggs
  • 2 C. Water
  • 1 Head Cauliflower, Cut Small
  • Sesame Oil, For Frying
  • Fresh Cilantro, To Taste
  • Ghost Pepper, To Taste



  1. Mix the batter ingredients together (masa, cornstarch, baking powder, salt, nutritional yeast, eggs, water, and Yellowbird Ghost Pepper Condiment) until a loose batter forms. Add more water if needed.

  2. Pour oil into a heavy bottomed skillet. Make it deep enough to cover the cauliflower about halfway. Heat the oil over medium heat. Drop a small bit of batter in the oil to test it — when it rises to the top and bubbles, the oil is ready.

  3. Place cauliflower florets in batter and cover completely. Allow excess batter to drip off before frying. Gently set each floret in the hot oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. Remove and set on a cooling rack with paper towels underneath.

  4. Top with finely chopped cilantro and more Yellowbird. Enjoy!