• 1 Tablespoon curry powder
  • 1 Tablespoon ground turmeric
  • 1 Tablespoon ground cumin
  • 11/2 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 (Calories from Fat 58%); Total Fat 28 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 0; Sodium 30; Potassium 340; Total Carbohydrate 43; Dietary Fiber 3; Sugars 8; Protein 2; Calcium 34; Iron 2;

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