Step 1

Cut the cauliflower florets into bite sized pieces, then steam until just softening.

Step 2

Make the batter by mixing the batter ingredients together and place into a bowl.

Step 3

In a second bowl, add the crushed cornflakes. And in the third bowl add the 135g flour, seasoned with salt.

Step 4

Dunk the cauliflower florets a few at a time into the flour, then the batter and finally the cornflakes, ensuring the florets are all well coated in each. Repeat until all florets are coated.

Step 5

Place the cauliflower into the one basket and in the other place the red chillies.

Step 6

Select Air Fry on the cauliflower drawer, setting the temperature to 205°C and the time for 12 minutes. Select Grill on the other drawer, setting the temperature to 205°C and the time for 11 minutes, then press SyncFinish to ensure both drawers finish at the same time.

Step 7

Once the florets and chillies are cooked, open the baskets and place the crispy cauliflower in a bowl and set aside.

Step 8

Pull the stems from the chillies and peel off most of the blackened skin. Place the chillies in a blender with the maple syrup/honey, water and butter, blending until smooth. Season to taste.

Step 9

Toss the cauliflower florets in the sauce and serve immediately.