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




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.


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Your email address will not be published.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