Cauliflower samosas


Preparation info

  • Makes


    small samosas
    • Difficulty


    • Ready in

      1 hr 10

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

This is the perfect appetiser or snack for when you have friends round – who can say no to a samosa? My version is bursting with gloriously curried cauliflower and peas and, to make things even easier, I use frozen spring-roll wrappers, which you can find in the freezer aisle of most Asian supermarkets.


  • 4 tablespoons plain flour
  • 10 square wheat spring-roll wrappers, each cut into 3 equal strips
  • ¼ cup (60 ml) plant milk
  • 1 tablespoon rice syrup
  • ¼ cup (40 g) sesame or poppy seeds, to garnish – optional
  • Mint chutney or Mango chutney, to serve


For the filling, put a large non-stick saucepan over medium heat, then add the oil, mustard, cumin and fennel seeds and fry until fragrant and the mustard seeds start to ‘pop’. Add the onion, garlic and ginger and fry for 3–5 minutes until the onions are translucent and you can smell the sizzling garlic. Add the cauliflower, curry powder and the drained mince and fry for a further 5 minutes. Now add the peas and ¼ cup (60 ml) water, cover with a lid and bring to the boil. Reduce the heat and cook until the filling is dry and you can see no more water in the pan, about 5–8 minutes. Take off the heat, stir in the salt and then taste and adjust the seasoning if necessary.

When you’re ready to assemble the samosas, preheat the oven to 180°C and grease a large baking tray.

Mix the flour with tablespoons water to make a smooth paste. Fold and fill the samosas as shown opposite, then lay them on the baking tray. Mix the milk and syrup together to make a glaze. Brush the tops of the samosas with the glaze, and sprinkle over a few sesame or poppy seeds, if you like.

Bake for 15–20 minutes, until the samosas are golden and crisp, then serve with chutney.