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- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons tandoori paste
- 1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
- 1 cup cornstarch
- Kosher salt
- Tandoori masala (optional)
- A deep-fry thermometer
Directions:View on Bon Appetit
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