Cut the cauliflower into bite-sized florets.

Place them in a large bowl and pour hot water until fully submerged.

Add turmeric powder and stir gently.

Let the florets soak for 10–12 minutes until slightly tender when pressed.

Drain the water completely and pat the florets dry.

In a mixing bowl, combine Kashmiri chilli powder, garam masala, curry powder, and salt.

Add thick curd, besan

Mix everything into a smooth paste.

Add the soaked florets to the marinade.

Toss gently until each piece is evenly coated.

Cover and let it rest for 20 minutes.

Drain excess marinade if it feels too wet.

Heat coconut oil in a heavy-bottomed pan.

Add the marinated cauliflower and sauté for 2 minutes.

Add chopped onion and ginger garlic paste.

Sauté for 2 minutes until the onion turns translucent and the raw smell disappears.

Toss in fresh curry leaves.

Drizzle a little more coconut oil if the mixture looks dry.

Sauté for 5 minutes until the cauliflower crisps up and the curry leaves release their aroma.

Sprinkle rice flour lightly over the mixture.

Sauté for another 3 minutes until the cauliflower is roasted and aromatic.