Fried Cauliflower Salad

Fried Cauliflower Salad

2
Weaam 2

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

50 m servings 376 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

I used the recipe as a starting point. Instead of deep-frying the cauliflower, I roasted it w/ garlic per another recipe here. The dressing was okay, but I felt it was missing something. I us...

I roasted the cauliflower and potato in the broiler rather than frying it. Garnished with black sesame seeds. Good, but probably not something I'd make again.