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Fried Cauliflower Salad

By: Weaam  
"Fried cauliflower tossed with tahini dressing gives this salad the unique taste of the Middle East."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 18 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • oil for deep frying
  • 1 cup potato, cut into matchstick sized strips
  • 2 cups small cauliflower florets
  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons olive oil (optional)
  • 3 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon distilled white vinegar (optional)
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 cup torn arugula leaves
  • 1 cup torn lettuce leaves

Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until it's just warm.
  3. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing. Place salad onto serving plates, and sprinkle with the potato sticks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 376 | Total Fat: 35.2g | Cholesterol: < 1mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by yvetteski 
I used the recipe as a starting point. Instead of deep-frying the cauliflower, I roasted it... MORE

 
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