Tandoori Cauliflower

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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)

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