1 teaspoon sriracha sauce, chile garlic sauce, or other hot sauce
1 (1-inch) knob of ginger
4 cloves garlic
12 curry leaves
2 teaspoons soy sauce
1 cup water
2 teaspoons safflower or other neutral oil
CAULIFLOWER:
Safflower oil spray, as needed
4½ cups small cauliflower florets
GARNISH:
1 teaspoon safflower or other neutral oil
2 cloves garlic, minced
⅓ cup thinly sliced red onion
⅓ cup thinly sliced green or red bell pepper
10 curry leaves, chopped
Instructions
Preheat the oven to 425°F. Blend all the ingredients for the batter in a blender and blend until smooth and pasty. Transfer to a large bowl. If the batter is too thin, add 1 tablespoon flour, or more, and mix well.
Add the cauliflower florets to the batter, toss to coat, and let marinate for at least 15 minutes. Mix to coat again. Place the florets on a parchment-lined baking sheet, and spray with oil.
Bake for 20 minutes, then rotate the baking sheet. Bake until a toothpick passes through the cauliflower easily, about 15 minutes. The total baking time is 30 to 35 minutes.
Make the garnish: Heat the oil in a skillet over medium heat. Add the garlic, onion, peppers, and curry leaves, and cook until the onion is golden, 7 to 9 minutes. Garnish the baked cauliflower with the onion mixture. Serve hot.