This is a nut-free, egg-free and dairy-free recipe. To make it gluten-free, replace the plain flour with a mixture of chickpea flour and rice flour (ratio 2:1).
2 tablespoons red onion
¾ cup + 2 tablespoons unbleached plain flour
3 tablespoons corn starch
1 teaspoon salt
1 teaspoon garam masala
1½ teaspoons cayenne powder
1 teaspoon sriracha/chili garlic/hot sauce
1 inch ginger
4 cloves garlic
2 teaspoons soy sauce
1 cup water
2 teaspoons oil
4-5 cups cauliflower florets
Pre heat oven to 215degC.
Blend all the ingredients except the cauliflower in a blender to form a smooth paste. If the batter is too thin, add 1-2 tablespoons flour, as required.
Add the cauliflower florets in the batter and let then marinate for 15 minutes.
Line the florets on a baking tray and spray or brush with oil.
Bake for 30-35 minutes while rotating it midway through.
You can add some capsicum and onions halfway through the cooking for extra crunch and flavours.