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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

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  • 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 Facts

375.8 calories; 4.6 g protein; 13.6 g carbohydrates; 0.7 mg cholesterol; 41.7 mg sodium. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
12/13/2007
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. Read More
(6)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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. Read More
(6)
Rating: 3 stars
06/23/2013
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. Read More