2 c Small cauliflower florets
1/2 c Whole cashews
1 ts Salt
2 c Oil
1/2 ts Black pepper powder
4 tb Tomato sauce -OR-
1/4 c Tomato chutney
Heat oil in wok and deep fry florets. Drain on paper towels and set
aside. Place cashews in a small strainer and dip them into the oil
for 10 seconds. Remove and drain. Combine cauliflower and cashews and
add salt and pepper by placing in a plastic bag and shaking. Serve
with tomato sauce or tomato chutney.
