Recipe courtesy of Minimalist Baker.

Ingredients:

• 1 head of cauliflower, cut into florets

For the batter:

• 1.5c whole wheat flour
• big pinch salt
• 1 tsp curry powder
• 1 TBSP tandori masala spice (recipe for home blend below)
• 1c almond milk
• 1c water

For the sauce: (Make the below or just use bbq sauce)

• 1 TBSP red curry paste (be careful – depending on the brand, it can be nuclear hot! I buy Mae Ploy on Amazon)
• 2TBSP coconut oil
• 2TBSP maple syrup
• 1/2c water

For a home-blend of tandori masala:

• 3 TBSP ground cumin
• 2 TBSP garlic powder
• 2 TBSP smoked paprika
• 3 tsp ginger powder
• 2 tsp ground coriander
• 2 tsp ground cinnamon

Instructions:

• pre-heat oven at 450F
• use a silpat mat on a cookie sheet, or parchment paper
• make the batter, by mixing all powders then adding liquids; it needs to be pourable but thick enough to stick to the cauliflower
• dip the cauliflower bits in the batter, roast for 25 min
• make the sauce by mixing together all the ingredients but the water, that needs to be added sparingly to reach a similar almost liquidy consistency. If you’re in a rush or out of red curry paste, you can substitute with bbq sauce and it works just fine.
• dip roasted battered cauliflower bites in sauce and put back in oven for another 20-25 min until fragrant and brown, caramelized in places