Roasted cauliflower cheese toad-in-the-hole with red onion gravy
Serves 4
Easy
Prep:
Cook:
plus resting
Get ahead at the weekend preparing the three base recipes for this toad-in-the-hole. With the base recipes pre-prepped, it's speedy to rustle up on busy days
Skip to ingredients
Units:
- 2 tbsp vegetable oil
- 140g plain flour
- 3 tsp English mustard
- 4 eggs
- 200ml whole milk
- 500g roasted spiced cauliflower(see recipe below)
- 350g creamy beans(see recipe below)
- 100g mature cheddargrated
- 500ml red onion gravy(see recipe below)
Nutrition: Per serving
- kcal716
- fat40g
- saturates13g
- carbs50g
- sugars12g
- fibre9ghigh
- protein27g
- salt2.92g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Pour the oil into a 20 x 30cm roasting tin, enamel baking dish or shallow cast-iron pan. Put in the oven to heat up for at least 10 mins.
step 2
Tip the flour into a bowl. Beat the mustard and eggs together in a jug. Pour the egg mixture into the flour, whisking until smooth. Whisk in the milk, a little at a time, until all of it has been incorporated and the batter is lump-free. Season and set aside to rest for 20 mins.
step 3
Meanwhile, combine the roasted cauliflower and creamy beans in a bowl. Once the oil in the tin or dish is hot, carefully spoon the cauliflower mixture into it and sprinkle over most of the cheese. You can also lay the cauliflower leaves on top, then pour over the batter and cook in the oven for 25 mins until golden and puffed up. (Do not open the oven door until the time is up, as this can cause it to deflate.) Sprinkle over the remaining cheese and bake for 5 mins more until golden.
step 4
Meanwhile, reheat the gravy in a pan over a medium heat. Serve wedges of the toad-in-the-hole with the gravy poured over.
