Make the dip first by combining the soured cream, onion granules, some seasoning and all but 1 tbsp of the chives. Mix to combine, spoon into a small serving bowl and scatter over the reserved chives. Chill until needed. Will keep chilled for 24 hrs.

Cut the cauliflower into small florets and set aside. Combine the flour, parmesan, onion granules, dried oregano and paprika in a bowl, then mix in the egg and as much milk as you need to create a thick batter. Season well and set aside. Tip the breadcrumbs onto a plate. Dip the florets into the batter, shake off any excess, then roll in the breadcrumbs to coat. Transfer to a plate.

Heat the air-fryer to 200C for 2-3 mins, then put the cauliflower in the basket in a single layer (you’ll need to cook in batches) and cook for 15-20 mins until golden and crisp. Alternatively, to cook in the oven, drizzle over a little olive oil and bake at 200C/180C fan/gas 6 for 20 mins until golden and crisp. Serve straightaway with the dip.