Mekleh Salata Cauliflower Salad Middle Eastern Recipes

Steps:

• 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 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.

Steps:

• In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
• In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

Steps:

• Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
• Cook in oven for 25 minutes, or until browned and fork tender.
• In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
• Toss cauliflower in sauce and serve immediately.