Fried Cauliflower Salad
This is a recipe adapted from Ottolenghi’s recipe book Jerusalem. This is an excellent low carb vege main or side. This is one of the tastiest cauliflower dishes I have had.
1 lrg non stick fry pan
1 hand blender chopping attachment
1 mixing bowl
Shopping list for 2-4 people
1 lrg head of cauliflower
1 leek or 2 spring onions
2 tbsp of non fat strained yoghurt (I use Total)
2 tbsp of tahini
1 clove of garlic
Small bunch of fresh mint and parsley
1 tsp of sugar free maple syrup
Squeeze of lemon juice
Crack of black pepper
Pinch of salt
1/4 cup of water
Method to the madness
Break the cauliflower into florets, slice the leek into 1 cm pieces
Heat the fry pan to a medium high heat, cover the base with a thin layer of oil
Fry the cauliflower and leeks in separate batches, fry for about 3 minutes until you get a nice colour. Place on paper towel and sprinkle with salt once fried. Slice the cooked leeks in half (I did not add anymore oil to the pan, but feel free to add if you need it)
Place all the ingredients for the dressing, except the lemon juice in the hand blender and whiz until herbs and garlic are thoroughly chopped, once whizzed taste for seasoning and add required amount of lemon juice
Once the cauliflower and leek have reached room temperature dress it in the mixing bowl, use a tablespoon as you may have too much dressing.
You can use any leftover dressing as a sauce for your protein. ENJOY!