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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."

Rate/Review | Read Reviews (1)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
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.
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.