Fried cauliflower salad
First, I’d like to tell you to double the recipe because it’s super addictive. My husband can’t stop eating this salad whenever I make it.
I always use a large cauliflower because I know how popular this dish is with him. On the one hand it’s great, on the other hand he focuses on the cauliflower and ignores everything else. I’m willing to guarantee that once you make this, it’ll feature regularly at your table.
Makes 3-4 servings
1 large cauliflower
20 cherry tomatoes
Chopped parsley / green onion
2 tsp minced garlic
2 cloves of garlic, sliced
2 Tbsp olive oil
1. Break up the cauliflower into small-medium florets and cook in boiling water for 5-6 minutes, then drain and leave in the colander until all the water drains out.
2. Shallow fry the cauliflower until golden on all sides and remove to a plate lined with paper towels. If the florets are large, I give them a rough chop.
3. Transfer the cauliflower to a serving dish. Slice the garlic and lightly sauté until nice and golden, then add to the cauliflower. Add 2 Tbsp of olive oil, slice the cherry tomatoes and add. Season with salt and gently mix together.
4. Before serving, sprinkle 2 Tbsp of chopped parsley / 1 Tbsp chopped green onion
Good to know…
You can make the cauliflower a day beforehand. Best served with good tahini. You can also serve without the cherry tomatoes. Great served cold, warm, or at room temperature.
Looking for baked cauliflower?