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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 (optional) |
3 tablespoons plain yogurt |
1 tablespoon lemon juice |
1 tablespoon distilled white vinegar (optional) |
1/2 teaspoon ground cumin |
salt and pepper to taste |
1 cup torn arugula leaves |
1 cup torn lettuce leaves |
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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