Crispy Cauli with Easy Chilli Sauce
By :The Culinary Cartel
Votes: 0
Rating: 0
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Browse Category Appetizer, Snack, Vegetable Dish
Cooking Technique Air Fry, Grill
Keyword Crispy Treats, Party
Home Category Appetizer, Snack, Vegetable Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 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
Browse Category Appetizer, Snack, Vegetable Dish
Cooking Technique Air Fry, Grill
Keyword Crispy Treats, Party
Home Category Appetizer, Snack, Vegetable Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 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
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Cut the cauliflower florets into bite sized pieces, then steam until just tender.
  2. Make the batter by mixing together flour, cornflour, baking powder, garlic powder, salt and water.
  3. In a second bowl, add the crushed cornflakes. And in the third bowl add the rest of the flour, seasoned with salt.
  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.
  5. Place the cauliflower into the one basket and in the other place the red chillies.
  6. Select Air Fry on the cauliflower drawer, setting the temperature to 205°C / 400°F and the time for 12 Minutes.
  7. 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.
  8. Once the florets and chillies are cooked, open the baskets and place the crispy cauliflower in a bowl and set aside.
  9. 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.
  10. Toss the cauliflower florets in the sauce and serve immediately.
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