Crispy Cauliflower Chinese Pancakes

Servings: Makes: 10 pancakes

Nutritional Information:

Per serving (102g)

Calories 142, Fat 9.4g, Saturates 1.6g, Carbohydrate 11g, Sugars 3.1g, Fibre 2g, Protein 5.2g, Salt 0.99g


Ingredients

Method

1

To make the sauce, whisk together all of the sauce ingredients until the sugar has dissolved.

2

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.

3

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.

4

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.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased