1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). 2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. 3. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm. 4. 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. 5. Place salad onto serving plates, and sprinkle with the potato sticks. ---------------------------------------------------------------------------
Nutrition
Ingredients
