This vegan version of the classic Chinese takeaway dish Crispy Duck and Pancakes uses shredded seasoned and roasted cauliflower in place of the meat. It also has easy fresh plum sauce and homemade pancakes (or buy them!)
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 minutes.
Meanwhile, make the plum sauce.
Halve and stone the plums (don't peel them), then chop into large pieces and add them, along with all the other plum sauce ingredients to a pan over a medium heat. Bring to a boil, then simmer for 10 minutes or until the plums are cooked and soft.
Remove the star anise, then puree with a hand-held stick blender or with a potato masher.
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.
Serve the pancakes topped with plum sauce, cauliflower crispy ‘duck’, cucumber and spring onions.
If you don't have fresh cauliflower, frozen works well too.
You can buy store-bought plum sauce, or use the recipe above to make your own in minutes.
Chinese pancakes can be bought in many large grocery stores or Chinese supermarkets, but you can easily make your own - just scroll up for the recipe in the recipe card.