Fried Cauliflower Salad recipe
All Recipes 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 caloriescarbohydrate: 13.6 gcholesterol: 0.7 mgfat: 35.2 gfiber: 3.4 gprotein: 4.6 gsaturatedFat: 4.7 gservingSize: -sodium: 41.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Fried Cauliflower Salad
Directions
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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.