Cut the cauliflower florets into bite sized pieces, then steam until just softening.
Make the batter by mixing the batter ingredients together and place into a bowl.
In a second bowl, add the crushed cornflakes. And in the third bowl add the 135g 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 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.
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.