Cauliflower Samosas With Tamarind Sauce (Raw) Recipe

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Cauliflower Samosas With Tamarind Sauce (Raw)
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Ingredients
25
Count
Nutrition
256
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Wrappers:In a high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
  2. Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
  3. Filling:Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they are not entirely uniform in size - they add texture.
  4. In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
  5. Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
  6. Toss the cilantro in with the cauliflower mixture just before filling the wraps.
  7. To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
  8. For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
  9. For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
  10. Serve with your favorite mango chutney!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.69 Kcal (1071 kJ)
Calories from fat 135.65 Kcal
% Daily Value*
Total Fat 15.07g 23%
Sodium 115.92mg 5%
Potassium 372mg 8%
Total Carbs 28.52g 10%
Sugars 10.28g 41%
Dietary Fiber 2.89g 12%
Protein 3.45g 7%
Vitamin C 22.1mg 37%
Iron 1.6mg 9%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 128.73 Kcal (539 kJ)
Calories from fat 68.29 Kcal
% Daily Value*
Total Fat 7.59g 23%
Sodium 58.36mg 5%
Potassium 187.29mg 8%
Total Carbs 14.36g 10%
Sugars 5.18g 41%
Dietary Fiber 1.45g 12%
Protein 1.74g 7%
Vitamin C 11.1mg 37%
Iron 0.8mg 9%
Calcium 17.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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