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Fried Cauliflower Salad Recipe

Recipe by: Weaam Algassim

"Fried cauliflower tossed with tahini dressing gives this salad the unique taste of the Middle East."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In50 m
  • 1Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • 2Deep 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.
  • 3Stir 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.
Ingredients
  • 4 servings
  • 376 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    376
    19%
  • Fat:
    35.2
    54%
  • Carbs:
    13.6
    4%
  • Protein:
    4.6
    9%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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