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]
- 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
- 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
To Make the Samosas:
- 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.
- Preheat oven to 392°F and line a baking tray with Silpat or baking paper.
- 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).
- Sprinkle tops with black sesame seeds then bake for 10 minutes.
To Make the Chutney:
- Blend all ingredients until smooth.