Cauliflower with Tribal Salt and California Raisins

1 Tbsp. curry powder

1 Tbsp. ground turmeric

1 Tbsp. ground cumin

1 ½ tsps. ground white pepper

1 cup vegetable oil

1 head cauliflower

3 qts. vegetable oil; for frying

2 cups cornstarch

¼ cup golden raisins

¼ cup natural raisins

3 rings cut from red Fresno chile

16 curry leaves

Tribal Salt, to taste

To make ½ cup of Tribal Salt:

COMBINE the following ½ cup kosher salt

½ Tbsp. Szechuan peppercorns, toasted and crushed

¼ tsp. five-spice powder

1.     In a 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.

2.     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.

Photo and recipe: California Raisins; recipe by Alexander Ong