Add mayonnaise, sour cream, lime juice, red onion, garlic powder, ground oregano, celery salt, and garlic cloves to mixing bowl and mix thoroughly. Refrigerate and let rest for 2 hours.
For the Cauliflower
Preheat oven to 425°F. In a large bowl, mix canola oil with RedHot Seasoning until dissolved. Add cauliflower florets and toss until evenly coated. Place on baking sheet and put in the oven. Roast until tender to the bite. Set aside.
For the Batter
Sift together the chickpea four, cornstarch, baking powder, salt, and seasoning. Whisk in the warm water until blended smoothly. Add the blended pigeon peas into batter, adjust seasoning accordingly.
Heat deep fryer oil to a temperature between 360ºF and 375ºF. Test oil with a spoonful of batter into heated fryer oil. Batter roasted cauliflower and fry for 2 to 3 minutes depending on size. Drain on paper towel lined baking sheet. Continue to cook in batches.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!