Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Cauliflower and pea samosas served
Spiced cauliflower and green pea filling in crispy samosa pastry

Spiced cauliflower and pea samosas

Author: Flavelo
Recipes Vegetarian & Vegan Starters
A classic vegetarian samosa drawing on the flavours of "Aloo Gobi" (potato and cauliflower). The neutral taste of cauliflower is a great carrier for strong Indian spices, while the garden peas add sweetness and texture to the filling. Baked in the oven, we get a lighter, less greasy version than the deep-fried original, but the crunchy experience remains.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan (for boiling)
  • Frying pan (for sautéing)
  • Baking tray
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Boil the cauliflower in salted water until tender (approx. 5-6 mins), then drain thoroughly and crush coarsely with a fork. Parboil the peas for 2-3 minutes as well.

Tip: The cauliflower needs to be dry for the filling; leave it to steam dry in the colander.
2 ✓

Sauté the finely chopped onion, garlic, and ginger in the oil. Add the turmeric and cumin.

Tip: Turmeric gives the beautiful yellow colour and earthy flavour.
3 ✓

Fold in the vegetables, season with salt, and fry together for a few minutes so the flavours combine. Allow to cool completely.

Tip: Warm filling will make the thin filo pastry soggy.
4 ✓

Cut the filo sheets into strips (if using multiple layers, oil between them). Fill and fold into triangles.

Tip: Use multiple layers of filo on top of each other, otherwise it will tear.
5 ✓

Brush with oil/butter and bake at 200°C for 15-20 minutes until golden brown.

Tip: The fat on the outside is the guarantee of crispiness.

Recipe FAQ

My filling is falling apart.
The cauliflower shouldn't be mashed to a pulp; it needs to remain chunky. If it's too watery, sauté it longer in the pan to evaporate the moisture.

Ingredients

  • 300 g Cauliflower (broken into florets)
  • 150 g Green peas (fresh or frozen)
  • 1 whole Onion
  • 2 cloves Garlic
  • 5 g Fresh ginger
  • 0.5 tsp Ground turmeric
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 2 tbsp Oil
  • 10 sheets Filo pastry (or samosa wrappers)
  • 2 tbsp Melted butter or oil (for brushing)