Arnabeet Makli

Preparation

1. Step 1

   Wash the cauliflower and separate into florets. Briefly poach in salted water until slightly tender. Drain and allow to dry well. Then deep-fry in about 1 inch of vegetable or olive oil till golden, and drain on paper towels. Alternatively, dip in one of the batter mixtures given for fried eggplants on page 290 and deep-fry until golden, turning over once. Another way is to roll the florets in beaten egg, and then in flour or breadcrumbs. Deep-fry in very hot oil until crisp and golden. Drain on paper towels.

   Step 2

   Serve hot or cold, with yogurt.