Preheat oven to 375 degrees. Blend all of the seasonings to make the SEASONING BLEND. Use a bullet blender or chopper. Set aside seasoning blend aside.
In a large bowl put in rice and chickpea flour. Add only 2 tablespoons of the seasonings blend (set aside the rest for later). Add 3/4 cup of water stir with a fork until well mixed. it should be a thick consistency of batter. If batter is too thin - add in a little more chickpea flower. If too thick, add a little water. Set this batter aside while you go to the next step of making the liquid that will be added later.
In a regular blender put in the following ingredients: 1/4 c water, 1/4 c lemon juice, 3 tbsp coconut aminos, 2 tbsp coconut oil, minced garlic, and the rest of the seasoning blend ingredients. Blend well in blender. Set aside.
Add cauliflower to the flour batter bowl. Stir and flip until all cauliflower is completely, thickly coated.
Put parchment paper over pan. Take a each spoonful and place on the pan without touching the other ones. Put in oven and bake for 15 minutes.
Flip cauliflower and cook for 10 minutes.
Take the pan out and spoon and pour the previously set aside blender liquid mix over each cauliflower. Flipping once after 8 - 10 minutes. Bake an additional 7 -10 minutes. (until golden and all the liquid is gone.) Watch carefully at the end.
Take out and remove from pan to serving dish.