Cauliflower with Tribal Salt

Cauliflower with Tribal Salt and California Raisins

Submitted by: Alex Ong

Oriental-style seasoning salt compliments lightly fried cauliflower and raisins perfectly.



  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground white pepper
  • 1 cup vegetable oil
  • 1 head cauliflower
  • 3 quarts vegetable oil; for frying
  • 2 cups (about 8 ounces) cornstarch
  • 1/4 cup California golden raisins
  • 1/4 cup California natural raisins
  • 3 rings cut from red Fresno chile
  • 16 curry leaves
  • Tribal Salt, to taste


In large bowl, stir curry powder, turmeric, cumin and white pepper together with 1 cup oil to mix well. Divide cauliflower into individual florets; add to bowl and toss to coat well. Let stand for at least 2 hours.

Heat oil for frying to 350°F. Drain cauliflower florets and dredge in cornstarch along with raisins and chile rings. Arrange in basket and fry at 350°F until golden brown, adding curry leaves just before done. Drain well and season to taste with Tribal Salt.


1. For 1/2 cup Tribal Salt, combine 1/2 cup kosher salt with 1/2 tablespoon Szechuan peppercorns, toasted and crushed, and 1/4 teaspoon five-spice powder. Will keep in cool, dry place for up to a month.

2. Nutrition per serving does not include oil for frying.

Nutrition Facts Per Serving

Calories 430 (58% from fat); Total Fat 28g (sat 2g, mono 16g, poly 8g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 43g; (Dietary Fiber 3g; Sugars 8g; ); Iron 2mg; Sodium 30mg; Calcium 34mg; Potassium 340mg

This recipe is found in the following categories:

World Flavors

Comments are closed.