Best Fried Cauliflower Salad Recipes

ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS

Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large or 2 small heads cauliflower, cut into bite size florets
Extra-virgin olive oil
Kosher salt
3/4 cup capers, patted dry
2 radicchio trevisano, cut into chiffonade
1/2 cup aged pecorino, shaved
1 bunch chives, cut into 2-inch lengths
1/4 cup freshly squeezed lemon juice

Steps:

Preheat the oven to 375 degrees F.
Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
What a lovely salad!

FRIED CAULIFLOWER SALAD

Fried Cauliflower Salad image

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

Provided by Weaam Algassim

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 50m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 41.7 mg, Sugar 2.8 g