Karnabeet makly (deep-fried cauliflower)

Yield: 6 Servings

Ingredients:

1 lg Cauliflower
1 ts Salt

Instructions:

Oil for deep fat frying Taratoor Sauce Cut away the thick stem at the base of the cauliflower and remove the green leaves. Break the florets off the center core and cut the core into 1" cubes. Wash the florets and cubes under cold running water. In a 3 to 4 qt enameled or stainless steel saucepan bring 1 qt of water and the salt to a boil over high heat. Drop in the cauliflower and cook briskly uncovered for 10 minutes or until the pieces are tender but still somewhat resistant to the point of a small sharp knife. Drain in a sieve or colander. In a heavy 10" to 12" skillet with a deep frying thermometer or in an electric skillet heat 1" or 2" of oil until it reaches a temperature of 375F. Pat the cauliflower completely dry with paper towels and a dozen or so pieces at a time fry them in the hot oil for about 15 minutes or until golden brown on all sides. As they brown remove them with a slotted spoon and drain them on paper towels. They may be served hot or at room temperature covered with taratoor.