Gobi Manchurian meet Yorkshire pudding | A vegetarian Toad in the Hole

Ingredients:

➡️For the cauliflower:

• 1 cauliflower (500g), trimmed
• 1/4 tsp turmeric powder
• 1 tsp extra virgin olive oil
• Sea salt flakes
• Ground black pepper

➡️For the batter:

• 140g plain flour
• 4 eggs
• 200ml whole milk
• Sea salt flakes
• Ground black pepper
• 2 tsp rapeseed oil

➡️For the sauce:

• 3 spring onions
• 2 garlic cloves, peeled and finely chopped
• 3 tsp light soy sauce
• 5 bird’s-eye chillies, finely chopped
• 5g ginger, fine graded
• 1 tsp cornflour
• 150ml water
• Sea salt flakes
• Ground black pepper

Serve 4

Method:

1. Boil a pot of water and add a pinch of salt. Cook the trimmed cauliflower for 2-3 minutes or until tender. Transfer the cauliflower to a mixing bowl, season with salt and ground black pepper, add 1 tsp extra virgin olive oil, and mix well. Set aside.
2. Make the batter by mixing plain flour, eggs, and milk together. Season with salt and ground black pepper. Set aside.
3. Heat an ovenproof pan with some rapeseed oil on high heat until you see smoke. Turn off the heat and pour the batter into the pan. Drop the cooked cauliflower on top and put the pan into the preheated oven (180°C with fan). Bake for about 25 minutes or until the edges are golden brown and fully cooked.
4. Meanwhile, heat a frying pan with some rapeseed oil over medium heat. Fry the chopped spring onion and garlic until fragrant. Add the chopped red chilli, stir well, and add soy sauce. Cook for 2-3 minutes. Mix the cornflour with water, pour it into the pan, and stir in the fine graded ginger until the sauce thickens. Taste and adjust seasoning with salt and ground black pepper. Set aside.
5. Cut the baked cauliflower and batter into triangles. Pour the sauce on top and enjoy!