1 large cauliflower; (2 to 2 1/2 lbs
1 teaspoon salt
1 oil or shortening; for deep
1 ; frying
1 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 inch cubes. Wash the florets and cubes under cold running water. 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. 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 inch skillet with a deep frying thermometer or in an electric skillet, heat 1 or 2 inches of the oil or shortening until it reaches a temperature of 375 degrees. 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. In either case, mound the cauliflower on a platter and spread the taratoor over it.
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