GHOST PEPPER FRIED CAULIFLOWER
VEGAN / GLUTEN-FREE
INGREDIENTS
FOR THE DISH
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
Yellowbird Ghost Pepper Condiment
PREPARATION
25 MINUTES / 6 SERVINGS
- 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!