CAULIFLOWER BITES
1 lg Cauliflower
1 t Salt
Oil for deep fat frying
Dipping Sauces, your choice
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. Set aside to 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, with the sauces of your choosing.1 t Salt
Oil for deep fat frying
Dipping Sauces, your choice
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. Set aside to 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