Karnabeet Makly (Deep-Fried Cauliflower)

• large cauliflower↗1
• salt↗1 teaspoon
• oil

  for deep fat frying

Step-by-step instructions

1. 1

   Cut away the thick stem at the base of the cauliflower and remove the green leaves.

2. 2

   Break the florets off the center core and cut the core into 1" cubes.

3. 3

   Wash the florets and cubes under cold running water.

4. 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. 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. 6

   Drain in a sieve or colander.

7. 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. 8

   Pat the cauliflower completely dry with paper towels.

9. 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. 10

    As they brown, remove them with a slotted spoon and drain on paper towels.

11. 11

    Serve hot or at room temperature covered with taratoor.