• Preheat oven to 190°C/375°F.
• 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.

To serve

• Serve the pancakes topped with plum sauce, cauliflower crispy ‘duck’, cucumber and spring onions.