1   lg    Cauliflower 
1   t      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 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.


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