1 medium cauliflower, about 5 cups small florets
1 ¼ cup garbanzo flour
2 teaspoons minced cilantro
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon garlic powder
¼ teaspoon onion powder
¾ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch cayenne pepper, optional
¾ cup unsweetened plant-based milk such as soy or almond
1. Preheat the oven to 400°F. Combine the garbanzo flour, cilantro, curry powder, cumin, garam masala, garlic powder, onion powder, salt, pepper, and cayenne, if using, in a bowl and mix well. Add the plant-based milk and mix well.
2. Dip each cauliflower floret into the bowl, coat well, and transfer to a parchment paper lined or well oiled baking sheet.
3. Bake until golden brown, approximately 20-25 minutes. Serve warm.