- 1 tablespoon butter preferably grass-fed
- 6 ounces cauliflower finely chopped
- 1 medium onion about 4 ounces
- Spices: 3/4 teaspoon salt or to taste
- 1 tablespoon fresh ginger root minced
- 1/2 teaspoon coriander ground
- 1 teaspoon garam masala ground
- 1 teaspoon cumin ground
- 1/4 teaspoon cumin seeds whole
- 1/8-1/4 teaspoon red chili flakes
- 1/4 cup fresh cilantro chopped For the dough: 3/4 cup super fine almond flour
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 8 ounces part-skim
For the filling:
1. Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
2. Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through. Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat. Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
3. Preheat oven to 375º Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:
1. Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
2. Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low.
3. Meanwhile, place the almond flour, cumin, salt, and mozzarella in the top part of the double boiler. Stir together. Place the bowl containing the almond flour mixture over the simmering water. Be careful not to burn yourself with the hot bowl or with steam escaping. I use a silicone mitten to hold the bowl.
4. Stirring the mixture constantly, heat until the mozzarella cheese melts and the mixture forms a dough.
5. Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle about 8 inches wide by 16 inches long.
6. Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the four sections in half crosswise to form 8 four inch squares.
Spoon the filling onto the center of each square, dividing it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes or until golden brown.