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Ingredients50 m servings 376 cals
Original recipe yields 4 servings
- 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.
Per Serving: 376 calories; 35.2 g fat; 13.6 g carbohydrates; 4.6 g protein; < 1 mg cholesterol; 42 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 us...