Apr 222020

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

on the baking tray

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.

final product

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.

Serve hot!