Cauliflower Rice Paper Samosas with a Tangy Mint Chutney

by - April 16, 2014

  Move over deep-fried, potato-laden samosas.
  Personally, I am not a big potato fan unless they are baked as wedges. And potato in samosas don't cut it for me. Don't feel insulted if you are a potato advocate, I am not dissing them. Simply saying that I don't like them too much, although I am sure they are majestic in their own right. To fill the potato's carby role, I have chosen my beloved cauliflower. Because cauliflower is awesome. 'Nuff said.
  Rice paper bakes up like a dream. Crisp, thin, light and samosa-worthy.
  Unlike my usual recipes, this one is a bit more effort, time and elbow grease. But I promise you it's all worth it. Completely.

Makes roughly 16 samosas

For the Samosas:
Coconut Oil
1/4 tsp mustard seeds
1/8 tsp cumin seeds
1/8 tsp fennel seeds
2 garlic cloves, minced
1 inch ginger, minced
1 white onion, chopped
2 cups cauliflower, chopped into small florets
1/4 cup carrots, cubed finely
1/4 tsp tumeric + 1 tbsp coriander powder (alternatively: 1.5 tbsp curry powder)
Himalayan sea salt, to taste
1/2 cup frozen peas
1/4 cup water
8 rice paper wrappers

Add coconut oil and mustard seeds and fry until popping sounds are heard. Then add the fennel and cumin and temper until fragrant. add garlic, ginger and onion and fry until onion is translucent. Add the cauliflower, carrots, tumeric, coriander powder and salt and fry for 5 minutes. Finally add the peas and water, stir then cover and allow the water to reach a boil. Uncover and let it reduce until dry.

Preheat oven to 200 degrees C and line a baking tray with silpat or baking paper.

Using a scissors, cut your 8 wrappers right down the middle until you obtain 16 half-moons. Dip each half into water for 10 seconds and remove, it will still be hard but will soften as you fill it. Lay it down on a towel and place a spoonful of mixture in the middle, making sure any big cauliflower pieces are broken up. Lift the left side of the half moon over the filling, then repeat with the right, sealing the wrapper (and moistening with extra water if necessary). I have a diagram to explain this more fully.
Sprinkle tops with black sesame seeds then bake at 200 degrees C for 10 minutes.

For the chuntney, Blend:
1/2 cup mint, stems removed // 1/2 cup coriander // 2 shallots // Juice of half a lemon // 1 green chilli, seeds removed and chopped // 1/4 tsp agave or a small date

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  1. Yay! This looks like so much fun! I can't wait to use my rice wrappers in this way - delicious :)

    1. Aw, thank you! Let me know how it goes, I love hearing feedback xx

  2. how do they keep as leftovers?