Cauliflower Samosas

• 250g cauliflower, cut into florets
• 1 x 3cm knob of ginger, peeled
• 3 coriander roots, washed
• 2 garlic cloves, peeled
• 1 medium onion, halved (150g)
• 15g coconut oil
• 1 tsp Himalayan salt, or to taste
• 1 tsp garam masala
• ½ tsp cumin, ground
• ½ tsp turmeric, ground
• 1 batch of grain free pastry

Method:

1. Finely chop the cauliflower (TM 5 secs/Reverse/speed 5) and set aside.
2. Finely grate the ginger, coriander roots and garlic. (TM 2 secs/speed 7.)
3. Finely chop the onion. (TM 2 secs/speed 5.)
4. Fry the spices and onion in coconut oil until translucent. (TM 10 mins/100C/speed 2.)
5. Add the cauliflower and cook until just beginning to soften. (TM 3 mins/100C/Reverse/speed 2.) Cool until needed.
6. Roll pastry out between two sheets of baking paper and cut into 10cm squares. Put a little filling in the middle of each one and fold into triangles or little parcels. Crimp the edges together and place on a lined baking tray. Cook until lightly golden in a medium hot oven.

Note: For a main meal make large samosas and serve with salad.