How To Make Cauliflower, Tahini And Lemon Salad

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21 Aug, 2007
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How To Make Cauliflower, Tahini And Lemon Salad

Cauliflower, Tahini and Lemon Salad Recipe. A refreshing, zesty salad which complements fish dishes wonderfully. Experience our Cauliflower, Tahini and Lemon Salad recipe.

Weights & Measures:

Serves:
4
Preparation Time:
10 minutes
Cooking Time:
30 minutes
You Will Need
1 cauliflower, cut into small florets
2 1⁄8 pt vegetable oil
1 bunch of chives, chopped
2 fl oz tahini, raw
6 3/4 fl oz cold water
11/2 lemons, juiced
the zest of 1 lemon
salt and pepper
1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon
Step 1: Make the tahini
Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well. Add half of the water and whisk until blended. Add more water as needed until the consistency is thick and smooth.
Step 2: Fry the cauliflower
Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.
Step 3: Assemble the salad
Place all of the cooked cauliflower florets into the bowl. Add the lemon zest and chives and spoon in the tahini. Season with salt and pepper and mix until the florets are coated evenly.
Step 4: Serve
Serve the salad onto a plate with lettuce leaves and herbs of your choice.