Cauliflower samosas

Preparation info
  • Makes


    small samosas
    • Difficulty


    • Ready in

      1 hr 10

Appears in
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


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. No