1 lg Cauliflower
1 t 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.