MMMMM----- Recipe via Meal-Master (tm) v8.06

      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 375 F. 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.

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