Title: Karnabeet makly (deep-fried cauliflower)
 Categories: Appetizers, Middle east, Snacks, Vegetables
      Yield: 6 Servings
 
      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 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.