Separate the cauliflower into even sized florets.
Note: This is the tandoori massala I used.
Mix the rest of ingredients in a bowl. Mix it well.
Add the florets into the sauce and marinate for at least 1 hour.
Add the flour and cornstarch in a separate bowl and mix thoroughly.
Dust the cauliflower in the cornstarch and flour mixture. Set aside for ten minutes.
Fry until golden.
Drain on paper towels. Serve warm.