KARNABEET MAKLY (DEEP-FRIED CAULIFLOWER)

1 lg Cauliflower 1 t Salt
Oil for deep fat frying
Taratoor Sauce

Cut away the thick stem at the base of the cauliflowerand remove the green leaves. Break the florets offthe center core and cut the core into 1" cubes. Washthe florets and cubes under cold running water. In a 3to 4 qt enameled or stainless steel saucepan, bring 1qt 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 butstill somewhat resistant to the point of a small,sharp knife. Drain in a sieve or colander. In a heavy10" to 12" skillet with a deep frying thermometer orin an electric skillet, heat 1" or 2" of oil until itreaches a temperature of 375F. Pat the cauliflowercompletely dry with paper towels, and a dozen or sopieces at a time, fry them in the hot oil for about 15minutes, or until golden brown on all sides. As theybrown, remove them with a slotted spoon and drain themon paper towels. They may be served hot or at roomtemperature covered with taratoor.