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Tandoori Cauliflower with Cashew Raita and Rice Paper Samosas


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Serves 4 | Prep Time 30 | Cook Time 60

Ingredients

Basmati Rice

1 cup basmati rice
1/4 cup frozen peas
2 tsp cumin seeds
1/2 tsp salt

Cashew Raita

1 cup cashews soaked for 2 hours in water, then drained
1/2 cup grated cucumber drain out some of water with papertowel
3 cloves garlic minced
1/2 tsp salt
1/4 tsp cumin
1 medium lemon juiced
3/4 cup water
1/4 cup fresh mint chopped finely


Tandoori Cauliflower

1 head cauliflower cut into bite sized pieces
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp salt
dash cayenne
1 medium lime juiced
1 tbsp olive oil
1 medium lime cut into wedges, for topping
1 bunch cilantro chopped, for topping


Rice Paper Samosas

6 rice paper sheets best to use the ones with tapioca and rice
2 tbsp olive oil
5-6 medium potatos cut into cubes
1 medium carrot grated
1 medium onion diced
2 cloves garlic minced
1/4 cup frozen peas
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tbsp curry powder
1 tsp paprika
1/2 tsp ginger
1 tsp salt or more if needed
1 tsp garlic powder
sweet chili or chutney for serving


For the Raita: Add all ingredients to a high speed blender and blend until creamy, then transfer to a bowl and stir in the grated cucumber and chopped mint then set aside in the fridge



For the rice: Boil 2 cups of water in a sauce pan, then turn the heat to a simmer and add the salt, cumin seeds, peas and stir, cover and let cook until all water is cooked out and rice is fluffy, about 20 min



For the Cauliflower: In a bowl combine all ingredients and mix well, transfer to a baking sheet and cook at 375 for 35-40 min or until browned. Top with cilantro and a lime wedge



For the Samosas: Cook the potatoes on the stove top in water, until tender, about 25 min. While the potatoes are cooking add some olive oil to a saucepan and add the onions, garlic, grated carrot and peas and cook for a few minutes, then add the spices and turn off heat once aromatic. Once the potatoes are finished drain and mash them then add the spice and vegetable mix and stir to combine. Add your olive oil to a baking pan and set aside, we will now assemble the samosas. In a container large enough to fit a rice paper sheet (I use a frying pan), fill with some water, about halfway and soak a single sheet for 10 seconds then transfer to a cutting board. Once it has softened after another 10 seconds, cut it in half then add a scoop of the potato mixture to 1/3 of it and fold this over 2 times resulting in a triangle shape (this rice paper softens quickly and may stick a little to the cutting board so you should do this in a timely manner). Transfer the triangle to the oiled baking pan and flip coating both sides in oil. Bake at 350 for 25-30 min then flip and bake for another 15, make sure both sides are crispy and serve immediately with sweet chili or chutney. The rice paper will soften over time so these are best eaten immediately


Pairs Well With


Notes

I have always loved exotic, authentic and complex flavours. Here is a vegetarian Indian meal that is free from dairy, eggs and gluten.

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