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You can of course make the crispy cauliflower in the oven on a baking sheet but as a recent air frying convert, the convenience and efficiency of having a mini oven on my work top can’t be beaten.
Sit your cauliflower on a chopping board, slice off the stalk and pull off the outer leaves. Separate the cauliflower into florets, keeping them all a similar size.
Wash the basmati in a sieve under a cold tap for a few minutes to remove the starch. Place in a pan with a pinch of salt. Cover with 700ml water and bring to the boil. Turn down the heat and cook until the water has evaporated then cover with a tea towel to keep warm. Alternatively cook, using the same quantities, in a rice cooker.
In a medium mixing bowl, whisk together the egg whites, half the cornflour, the plain flour, 1 teaspoon of the sesame oil and a pinch of salt. Add the cauliflower florets and toss until completely coated.
Place the florets into your airfryer at 180°C/350°F for 15 minutes. You may need to do this in batches.
Heat the remaining sesame oil over a high heat in a wok and fry the chillies until blackened before adding the garlic, spring onions, ginger and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
Add the remaining cornflour, stir then add the soy sauce and chicken stock. Bring to a boil and allow to thicken slightly then stir through the sugar.
Stir the cauliflower through the sauce to serve.
Serve the cauliflower with the rice and some extra sliced spring onions and peanuts.
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