Recipes

Ghost Pepper Battered Cauliflower Florets

Preparation

5 min
Cook

20 min
Serves

6

Yellowbird Ghost Pepper Battered Cauliflower

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 a Game Day crowd-pleaser.

Ingredients

FOR THE FLORETS

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

Preparation

FOR THE FLORETS

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