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