*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Snacks
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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