“Fried cauliflower tossed with tahini dressing gives this salad the unique taste of the Middle East.” - by Weaam
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 376 cal
- 19%
- Fat
- 35.2 g
- 54%
- Carbs
- 13.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
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"I used the recipe as a starting point. Instead of deep-frying the cauliflower, I roasted it w/ garlic per another recipe here. The dressing was okay, but I felt it was missing something. I used Gre..." See moreek Yogurt and had to thin it a bit with water, but other than that followed the recipe. The arugula, tahini dressing and garlicy cauliflower were a nice mix of flavors."
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