Fried Cauliflower Salad recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Fried

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
3 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
½ teaspoon ground cumin
salt and pepper to taste
1 cup torn arugula leaves
1 cup torn lettuce leaves

Nutrition Info

375.8 calories
carbohydrate: 13.6 g
cholesterol: 0.7 mg
fat: 35.2 g
fiber: 3.4 g
protein: 4.6 g
saturatedFat: 4.7 g
servingSize: -
sodium: 41.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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