
Recipes
Ghost Pepper Battered Cauliflower Florets
-
Preparation
5 min
-
Cook
20 min
-
Serves
6

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!
All Recipes