01 -
Preheat the oven to 220°C (425°F).
02 -
Remove leaves from cauliflower head and cut off the stem. Wash thoroughly and cut into bite-sized florets.
03 -
In a large bowl, whisk together all-purpose flour, ¼ teaspoon chili powder, paprika, salt, ginger powder, and ground pepper. Gradually add water while whisking until you achieve a thick but not runny consistency.
04 -
Add cauliflower florets to the batter and toss with tongs until thoroughly coated, ensuring batter reaches all crevices.
05 -
Arrange coated florets on a baking sheet with space between each piece. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
06 -
While cauliflower bakes, combine mango puree and tamarind paste in a saucepan over medium-low heat. Whisk in remaining ¼ teaspoon chili powder, brown sugar, minced ginger, oil, soy sauce, and vinegar. Simmer for 3-5 minutes until thickened.
07 -
Add baked cauliflower to the sauce and toss until well-coated. Transfer to a serving platter, garnish with sesame seeds and sliced scallions. Serve with cilantro-mint chutney on the side.