Fried Recipe ∗ Fried Cauliflower Salad

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

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

Cooking 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.

Nutrition Facts

• calories375.8
• carbohydrateContent13.6 g
• cholesterolContent0.7 mg
• fatContent35.2 g
• fiberContent3.4 g
• proteinContent4.6 g
• saturatedFatContent4.7 g
• sodiumContent41.7 mg
• sugarContent2.8 g