Cut cauliflower into tiny bite size pieces. Let there be some stalk.

Boil water and add 1 teaspoon salt, ¼ teaspoon turmeric.

Add cauliflower to the boiling water and switch off the flame.

Let it be aside for 10 mins.

After 10 mins, drain water completely.

Add 2 tablespoon of corn flour and toss to coat the cauliflower well.

In a mixing bowl, add ¼ cup oil, red chilli powder, garam masala powder, salt and garlic powder. Mix well.

Add ¼ cup maida, 1 tablespoon corn flour and 2 tablespoon of curd. Mix to make a paste.

Add cauliflower florets to this mixture and mix gently to coat all the florets.

If needed sprinkle water so that the batter coats the cauliflower.

Let it be aside for 10-20 mins for marination.

Preheat oven at 200 deg C (400 F) for 10 mins.

In a baking tray, line aluminium foil or baking sheet.

Sprinkle oil and grease the sheet well.

Arrange the marinated cauliflower over the sheet in a single layer without overcrowding.

Make sure no excess batter is spread over the sheet while placing otherwise your gobi will have wings.

Place the tray in middle rack and bake for 16 minutes in total, stirring in between once.

Once done, I baked in grill mode for 4 mins. You can take this as optional step. The grilling time can be increased to achieve more golden/ crisp results.