Cauliflower battered and pan-fried with a fiery sauce, served with pedal-powered grits and fresh, carrot and kohl rabi sticks
Vegetables: Cauliflower [Upswing Farm, MA] ; Celery [Vanguarden Farm, Dover, MA]
Grain: Flint Corn [M+R Harvest, S. Berwick, ME]
Legume: Chickpea Flour
Spices: Sea Salt, Pepper, Cayenne, Apple Cider Vinegar; Paprika
Prep Time: 30 min.
Tools: Oven, Baking Sheet, Pot on Stovetop