1. Preheat the oven to 250° F.

2. Wash and trim the cauliflower, and then cut it into flowerettes 1 ½ inches long by ¼ inch thick. Rinse and dry the flowerettes. Cut the potatoes into slices 1/8 inch thick.

2. Deep-fry the cauliflower and potatoes in either of the following ways:

(A) Heat the ghee or oil over a medium-high flame until it reaches 360° (use a deep-frying thermometer). Divide the cauliflower into two batches and fry each batch until the flowerettes are crispy, tender, and golden brown. Remove with a slotted spoon and drain on absorbent paper. Keep warm in a preheated oven. Divide the potatoes into two batches and fry each batch until crisp and golden brown.'Remove with a slotted spoon and drain on absorbent paper. Keep warm in the oven.

(B) Fry the cauliflower as instructed above and double-fry (souffle) the potatoes. You'll need really mature baking potatoes with a mealy texture and a high starch content. The potatoes must be evenly cut into slices '/« inch thick and then rinsed and soaked for at least a half hour in several changes of ice-water. Fry in small batches, a handful at a time, at 275° to 300° for 4 minutes. Drain for at least five minutes. For the second frying, fry at 380° to 390° for 1 or 2 minutes, or until the potato slices puff and turn brown. Although tricky, soufleed potatoes are novel eye-catchers, and even the duds are acceptable.

3. Combine the fried, hot vegetables in a mixing bowl, sprinkle with salt, pepper, and turmeric, and toss gently to coat the vegetables evenly with the spices. Just before offering to Krsna, fold in the cream, yogurt, or sour cream and garnish with the fresh minced herbs.