Crispy Cauliflower Chinese-Style Pancakes
These vegan cauliflower pancakes make a great alternative to the traditional hoisin duck pancakes. The sauce packs a similar balance of umami and sweetness as hoisin, and the cauliflower adds a great texture to the pancakes.
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These vegan cauliflower pancakes are a great side or starter for a Chinese-style feast, or they make a delicious light lunch on their own.
With a thick, luxurious hoisin-inspired sauce over crispy cauliflower pieces, these pancake rolls are absolutely mouthwatering.
Where to buy Chinese pancakes
Most supermarkets will sell Chinese pancakes, either in their fridges or in their Asian food aisle. If you have one near you, you could also look in your local Asian food store.
It is possible to make your own pancakes from scratch with just flour and water. However, it can be a bit fiddly to get them thin and even enough.
Is cauliflower good for you?
Cauliflower is a very healthy vegetable that’s loaded with nutrients including folate, potassium, and Vitamin C.
It’s a cruciferous vegetable, and contains high amounts of glucosinolates which can help to balance hormones in the body.
Cauliflower is also really easy to incorporate into your diet. It’s tasty enough served plain or as cauliflower (vegan) cheese, but in recent years it’s really come into its own as an exciting and innovative vegan ingredient.
It can be used as a meat replacement in vegan cauliflower wings or vegan satay skewers, or as an alternative to starchy foods in cauliflower mash, cauliflower rice, or cauliflower pizza crusts – there’s nothing this versatile vegetable can’t do!
Total Time: 1 hour
Calories: 142
Servings: 10
Rating:
Nutritional information per serving:
Serving size
102g
calories
142
fat
9.4g
saturates
1.6g
carbs
11g
sugars
3.1g
fibre
2g
protein
5.2g
salt
0.99g
Total Time: 1 hour
Calories: 142
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the sauce
- 0.4 0.4 Tbsp soy sauce
- 0.2 0.2 Tbsp peanut butter
- 0.1 0.1 Tbsp dark brown sugar
- 0.1 0.1 Tbsp cider vinegar
- 0.1 0.1 tsp garlic salt
- 0.1 0.1 Tbsp sesame oil
- 0.1 0.1 tsp Chinese five spice
- 0.2 0.2 tsp miso paste
- For the crispy cauliflower
- 0.1 0.1 cauliflower, cut into florets
- 0.1 0.1 Tbsp vegetable oil
- 0.1 0.1 tsp Chinese five spice
- To serve
- 1 1 Chinese pancakes
- 0.05 0.05 cucumber, finely sliced
- 0.1 0.1 bunch spring onions, finely sliced
Method
- To make the sauce, whisk together all of the sauce ingredients until the sugar has dissolved.
- Preheat the oven to 200°C/400°F/Gas 6. Place the cauliflower onto a baking tray and coat in the vegetable oil and Chinese 5 spice then roast in a hot oven for 30 minutes.
- Remove the cauliflower from the oven and roughly chop it up. Place the cauliflower back onto the tray and into the oven to roast for a further 15-20 minutes, until parts are browned and crispy.
- To assemble the pancakes, place a little sauce, cauliflower, cucumber and spring onions in the centre of the pancake, then roll from one side to the other.
Don’t believe that cauliflower can be used for anything? Try this vegan cauliflower cheesecake. Yes, really!
