Rinse your cauliflower thoroughly and pat the excess moisture with a paper towel or allow to air dry. Trim off the lower part of the stem and cut the head into four quarters. Now break each quarter into bite-size florets as shown.
Place your cauliflower florets in a large bowl.
To prepare the marinade, whisk together the yogurt, garam masala, cumin, and coriander powder in a small mixing bowl.
Pour this marinade all over the florets, and toss until the florets are completed coated.
Cover with a plastic wrap and allow them to marinate in the fridge for 30 minutes or so.
Meanwhile, in a small bowl, whisk all your batter ingredients until smooth, and allow it to sit for about 15 minutes to thicken.
Preheat your oven to 425 degrees f. and line a baking sheet with parchment paper.
Remove the marinated florets from the fridge. Pour the batter in and toss to coat.
Spread the florets in an even layer on your prepared baking sheet.
Lightly spray with avocado oil.
Place the baking sheet into the preheated oven and bake for 10 minutes.
After 10 minutes flip the florets using tongs and return to the oven.
Bake for an additional 10-15 minutes, or until tender.
(This can instead be done in an air fryer in small batches)
To get a nice golden brown color, flip your oven to broiler mode and broil on high for just 2-3 minutes until golden and crispy.