Place the flaxmeal, cornstarch, paprika, ginger and garlic along with the water and salt to taste in a blender and blend into a very smooth paste.
Place the cauliflower florets in a very large bowl and pour the cornstarch mixture over the florets. Using your hands or a spoon, toss the cauliflower in the mixture until thoroughly coated. Let it stand 20 minutes for the flavors to penetrate the cauliflower.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and spray with oil. Place the cauliflower florets on the baking sheet in a single layer.
Bake the cauliflower for 20 to 25 minutes or until the florets are tender enough but have a slight bite. You don't want the florets to be too soft.
In a large wok, heat the coconut oil.
Add the mustard seeds and when they sputter, add the curry leaves and green chili pepper, if using. Saute for a minute.
Add the roasted cauliflower florets and toss in the mustard oil. Squeeze on the lemon juice and mix. Turn off the heat.
I love to serve this with some sliced raw onion on the side.