Fried Cauliflower Salad

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

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 376 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and pepper to taste
• ½ teaspoon ground cumin
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil (Optional)
• oil for deep frying
• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon distilled white vinegar (Optional)
• 1 cup potato, cut into matchstick sized strips
• 2 cups small cauliflower florets
• 1 cup torn arugula leaves
• 1 cup torn lettuce leaves

Recipe Instructions

Step 1

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

Step 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.

Step 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.