There are many versions of Fried Cauliflower salad in Israel and around the world. This version features a unique blend strong and pungent Israeli “street food” flavours using Amba, tahini and lots of herbs, with the smokiness of charred tomatoes. This makes a great appetizer for sharing, or a delicious side dish.
- 1 head cauliflower, broken into large florets
- 1 red bell pepper
- 1 red onion
- 3 roma tomatoes
- 10 leaves of each (mint, parsley, cilantro)
- 2 scallions
- 3-4 sprigs fresh dill
- 2 oz white vinegar
- 2 oz extra virgin olive oil
- 2 oz amba (fermented mango sauce)
- 1 lemon, juiced
- oil for frying
- 1 cup prepared tahini sauce
- black sesame seeds for garnish
- Mix olive oil, amba, lemon juice, and vinegar in a bowl.
- Cut tomatoes in half lengthwise, drizzle with some olive oil, salt and pepper.
- Grill tomatoes until you get nice grill marks on both sides.
- Once tomatoes are ready, put them in the bowl mentioned above. The tomatoes will sweat their juices into the amba/lemon/vinegar mix and that will be your dressing for the salad.
- Heat up some oil in a frying pan to 350 degrees F and fry the cauliflower florets until golden brown.
- Once ready, transfer them to the same bowl with the tomatoes and amba. Mix it so all the cauliflower gets coated with the juices. Add all picked herbs and sliced red onions and peppers and toss together. Season with salt and pepper.
- Make a puddle of tahini on the bottom of a flat plate. Mound the salad on top and sprinkle with black sesame seeds.