Gluten Free · Main Meals · Recipes · Side dishes · Snacks · Starters

Fried Cauliflower Salad


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.

Equipment required

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
Vege oil

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!


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