Serves: 4
INGREDIENTS
For the vegan cauliflower crispy ‘duck’
1 head of cauliflower or 550g/190z frozen florets, defrosted slightly
1 tbsp maple syrup
1 tbps cooking oil
1 tsp soy sauce
1 tsp Chinese five-spice
For the pancakes
210g (1 ½ cups) plain flour
230ml (1 cup) boiling water
1 tsp cooking oil
To serve:
Plum Sauce
½ cucumber, cut into long thin strips
3 spring onions, cut into long thin strips
INSTRUCTIONS
Preheat oven to 190C/375F.
Cut the cauliflower into bite-sized florets. In a large bowl, mix the maple syrup, oil, soy sauce and five-spice. Add the cauliflower and toss to coat thoroughly. Allow to marinade for 15 minutes.
Add the cauliflower to a large baking tray and roast for 35 minutes or until soft but crispy on the outside. Shred the cauliflower with two forks, then return to the oven and cook for a further 15 minutues.
For the pancakes
In a bowl, mix the flour, boiling water and oil with a spatula to form a dough. When it’s cool enough to handle, knead by hands for a few minutes until it’s smooth and elastic, then roll the dough into eight equal-sized balls. Roll each piece out very thinly (you may need to lightly flour the work surface). Heat a dry frying pan and cook each pancake for half a minute on each side, so they’re lightly cooked but aren’t browned. Repeat with the remaining dough.
To serve
Serve the pancakes topped with plum sauce, cauliflower crispy ‘duck’, cucumber and spring onions.