1 lg Cauliflower
1 ts Salt
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 375°F. 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.
