Pre-heat oven to 180ºC (350ºF).

Cut the cauliflower into florets, wash and dry.

Add the flour, garam masala, paprika and pepper to a bowl and stir. Make a well in the centre and using a whisk add the water and oil until it forms a smooth batter. It shouldn’t be too thick so add a little extra water if needed.

Line a baking tray with parchment paper, add the cauliflower to the batter and stir until it is completely covered. Take each piece out and shake off any excess batter before placing on the paper.

Place into the oven and bake for 25 minutes, the batter should be crispy and the cauliflower should be aldente.

Meanwhile, make the sauce by adding all of the ingredients to a pot and bringing to the boil. Leave to bubble for 5 minutes until the sauce starts to thicken up. It should be like a thick caramel. Be super careful as it gets really hot.

Remove from the heat and allow too cool for about 5 minutes.

Pour the sauce over the cauliflower and toss using a spatula, then place back in the oven for a further 10 minutes.

Serve with a sprinkle of sesame seeds and coriander leaves.