Mix the garam masala powder, ginger-garlic paste, chilli powder, rice flour, gram flour a little tandoori color and salt into the curds. Mix thoroughly. Then fold in the cauliflowerettes and coat them well in this marinade. Keep covered for an hour or so. Place the tandoor on high heat. Then lower the flame. Skewer the masala coated cauliflowerettes on oiled skewers about an inch apart and grill for about ten minutes. Serve hot with a sprinkling of chopped green coriander and any sauce of your choice.