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Cauliflower Rice Paper Samosas With Tangy Mint Chutney [Vegan, Gluten-Free]

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Move over deep-fried, potato-laden samosas – rice paper samosas are here to stay! Rice paper bakes up like a dream – it's crisp, thin, light and definitely samosa-worthy. The traditional starchy potato filling is replaced by cauliflower, which is a uniquely lighter alternative. Dipping them in tangy mint chutney really seals the deal!

Cauliflower Rice Paper Samosas With Tangy Mint Chutney [Vegan, Gluten-Free]

Ingredients

Samosas:

  • Coconut oil, for the pan
  • 1/4 teaspoon mustard seeds
  • 1/8 teaspoon cumin seeds
  • 1/8 teaspoon 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 teaspoon turmeric plus 1 tablespoon coriander powder (alternatively: 1.5 tablespoon curry powder)
  • Himalayan sea salt, to taste
  • 1/2 cup frozen peas
  • 1/4 cup water
  • 8 rice paper wrappers

Chutney:

  • 1/2 cup mint, stems removed
  • 1/2 cup coriander
  • 2 shallots
  • Juice of half a lemon
  • 1 green chili, seeds removed and chopped
  • 1/4 teaspoon agave or a small date

Preparation

To Make the Samosas:

  1. 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, turmeric, coriander powder and salt and fry for five 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.
  2. Preheat oven to 392°F and line a baking tray with Silpat or baking paper.
  3. Using a scissors, cut your eight 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).
  4. Sprinkle tops with black sesame seeds then bake for 10 minutes.

To Make the Chutney: 

  1. Blend all ingredients until smooth.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CauliflowerMint

 

AUTHOR & RECIPE DETAILS


photo

Sasha Gill is a med student by day, crazy cat lady at night, and passionate vegan 24/7. She made the decision to go plant based for both health and ethical reasons, and has never looked back since. The madness behind the blog ‘Holy Basil’, she is determined to convince everyone that begin a plant-based vegan is definitely not boring, with interesting flavor combination and veggie-fied comfort food.


 

 



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28 comments on “Cauliflower Rice Paper Samosas With Tangy Mint Chutney [Vegan, Gluten-Free]”

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Stephanie Evans
11 Months Ago

Preheat the oven to 392°?


Reply
Cydnei Evonne
11 Months Ago

Alexander Fernando-Muñoz Hes


Reply
Amiee Emeritus
11 Months Ago

Annushka Fagerland! Spin on the yummy African ones you made me?


Reply
Leki Louise
11 Months Ago

Bridie


Reply
Kellie Debbie Hancock
11 Months Ago

Feargal McGovern


Reply
Feargal McGovern
15 Oct 2015

YUM!!!

Barb Harle
11 Months Ago

Dinner tonight Ryan Matthew Harle!!


Reply
Tessa Lewis
11 Months Ago

Pat Walsh samosas from rice paper!!


Reply
Pat Walsh
14 Oct 2015

Link has been saved!!!

Shannon Cuoco
11 Months Ago

Oooh!


Reply
Shummy Grewal
11 Months Ago

Ranjit Grewal


Reply
Taneka Thompson
11 Months Ago

oh my lort.


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