Karnabeet Makly (deep-fried Cauliflower)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large cauliflower
• 1 teaspoon salt
• oil, for deep fat frying

Recipe

• 1 cut away the thick stem at the base of the cauliflower and remove the green leaves.
• 2 break the florets off the center core and cut the core into 1" cubes.
• 3 wash the florets and cubes under cold running water.
• 4 in a 3 to 4 quart enameled or stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat.
• 5 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.
• 6 drain in a sieve or colander.
• 7 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 degrees fahrenheit.
• 8 pat the cauliflower completely dry with paper towels.
• 9 fry a dozen or so pieces at a time in the hot oil for about 15 minutes, or until golden brown on all sides.
• 10 as they brown, remove them with a slotted spoon and drain on paper towels.
• 11 serve hot or at room temperature covered with taratoor.