Preheat oven to 180c.
In a large bowl, whisk together the gluten free flour, baking powder, and salt until combined. Add the yoghurt and water and stir until a paste-like batter forms. If you need more water, add it a little bit at a time, but you want the batter to be thick like glue, so it sticks to the cauliflower florets.
Dip the cauliflower florets in the batter, coating all the way and then place on a parchment-lined baking tray. Bake the cauliflower for 20 minutes, until the breading starts to turn golden brown.
While the cauliflower is baking, make the sauce. Melt the butter in a large pan over medium heat. Add the garlic and onion and fry until translucent, about 5 minutes. Next, add the garam masala seasoning, turmeric, and ginger and fry for another couple of minutes. Finally, add the diced tomatoes, coconut milk, maple syrup, and salt. Stir to combine and let it simmer for another 10 minutes. If you desire a smoother sauce, you can blend the sauce and then return it to the pan.
Right before serving, add the breaded cauliflower to the sauce and gently toss to coat. Serve over rice, if desired, and garnish with fresh coriander.
