Blitz up the gluten-free bread, eggs, milk, smoked paprika and thyme together to form a chunky batter. Add a large pinch of salt.

Pour your cornflour into a separate bowl.

Cut the cauliflower into florets then dredge them in the cornflour.

Meanwhile, heat up a litre of sunflower oil in a heavy-based saucepan until it reads 180°C on a cooking thermometer. If you haven't got a cooking thermometer to hand, one way to know whether your oil is at the right temperature is by dropping a small piece of bread into the oil. If that bread turns golden brown after about 30 seconds, it should be good to go.

Dip the cauliflower florets in the batter until they're evenly coated and drop gently into hot oil and fry for 6 mins until golden brown.

Drain on paper towels.

Grate the garlic in a bowl and pour over 2 tbsp of hot frying oil so the garlic sizzles and cooks

Add in the mayo, a pinch of salt, and your peanut butter. Whisk together until creamy.

Plate up the cauliflower and serve with a big dollop of the aioli for dipping.