Step 1

Pre-heat the air fryer to 180ºC. Cut a piece of greaseproof paper to fit inside your air fryer basket and leave to one side.

Step 2

In a mixing bowl, combine the smoked paprika, chilli powder, onion granules, garlic granules, cumin and mustard powder. Add the flour, salt and pepper and pour in the coconut milk. Whisk until smooth and combined.

Step 3

Dip each cauliflower floret into the batter allowing any excess to drip off. Lay onto the greaseproof paper. Once you have dipped your cauliflower florets, lift the sheet of greaseproof paper into your air fryer and cook for 7 minutes.

Step 4

After 7 minutes, spray the cauliflower with low calorie cooking spray and sprinkle over the panko breadcrumbs. Cook for another 7 minutes.

Step 5

In a small bowl, combine the hot sauce ingredients. When the cauliflower has cooked, dip the florets into the hot sauce turning to coat. Place the florets back into the air fryer dipping into any of the panko breadcrumbs on the paper. Cook for another 6 minutes.

Step 6

While the cauliflower finishes cooking, make the dip. Mix the yoghurt and Sriracha together. Serve the cauliflower wings with the dip.