Pre-heat your oven to 180C / 356F / gas mark 4.
Remove all of the leaves from the cauliflower and cut the florets from the stem.
Break the florets into small bite size pieces and chop the stem into pieces roughly the same size.
In a bowl, whisk together the chickpea flour, spices and the water until you have a smooth but thick batter. (Add a little extra water if your chickpea flour is particularly thirsty.)
In a second bowl place your breadcrumbs and season with a little salt and pepper.
Before you begin coating your cauliflower in the batter and breadcrumbs make sure you have your baking tray next to you.
Carefully dip each piece of cauliflower into the batter and let any excess drip off. Immediately place the battered cauliflower into the breadcrumbs. Roll it around the ensure it is well coated and then place on to the baking tray.
Repeat until all of the cauliflower has been coated in this way.
Place the baking tray in the centre of the oven and bake for 20 minutes or until the cauliflower is tender with a crispy coating.
Serve with your favourite accompaniments in soft tortillas or taco shells.