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Fried Cauliflower Salad

Fried Cauliflower Salad

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    50 m
Weaam

Weaam

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

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

yvetteski
5

yvetteski

12/12/2007

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 Greek 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.

BRG
0

BRG

6/23/2013

I roasted the cauliflower and potato in the broiler rather than frying it. Garnished with black sesame seeds. Good, but probably not something I'd make again.

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