Crispy Cauli with Easy Chilli Sauce


  • 400 g cauliflower florets
  • 180 g all-purpose flour
  • 45 g cornflour
  • ½ tsp baking powder
  • ½ tsp garlic powder
  • 1 ½ tsp salt
  • 85 ml water
  • 40 g corn flakes crushed
  • 2 tbsp maple syrup
  • 30 ml water
  • 30 g butter
  • 4 red hilli
  • Cut the cauliflower florets into bite sized pieces, then steam until just tender.
  • Make the batter by mixing together flour, cornflour, baking powder, garlic powder, salt and water.
  • In a second bowl, add the crushed cornflakes. And in the third bowl add the rest of the flour, seasoned with salt.
  • 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.
  • Place the cauliflower into the one basket and in the other place the red chillies.
  • Select Air Fry on the cauliflower drawer, setting the temperature to 205°C / 400°F and the time for 12 Minutes.
  • Select Grill on the other drawer, setting the temperature to 205°C / 400°F and the time for 11 Minutes, then Press SyncFinish to ensure both drawers finish at the same time.
  • Once the florets and chillies are cooked, open the baskets and place the crispy cauliflower in a bowl and set aside.
  • 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.
  • Toss the cauliflower florets in the sauce and serve immediately.
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