Fried Cauliflower Salad

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

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.