Cauliflower Samosas With Tamarind Sauce (Raw)

The aroma of samosas always transports me back to the bustling street food markets of Mumbai. The crispy, golden-brown exterior giving way to a spiced potato filling was pure joy. As a chef, I’ve always enjoyed recreating those classic flavors, but sometimes I crave a lighter, fresher take. These raw cauliflower samosas offer that vibrant, guilt-free indulgence, bringing a burst of Indian spice to your palate in a completely new way.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 2-4 hours + 15-30 minutes dehydrating
• Total Time: Up to 7 hours (including dehydrating time)
• Servings: 20
• Yield: 20 Samosas
• Dietary Type: Vegan, Raw, Gluten-Free, Dairy-Free

Ingredients

For the Samosa Wrapper:

• 2 cups young coconut meat
• 1 1/2 cups coconut water (or more, as needed)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

For the Samosa Filling:

• 1 large head of cauliflower, florets only
• 1/2 cup raw macadamia nuts
• 1 cup filtered water
• 1 tablespoon garam masala
• 2 teaspoons chunky chat masala (or substitute garam masala)
• 1 tablespoon fresh ginger, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh peas or 1 cup thawed frozen peas
• 1 cup cilantro, julienned

For the Tamarind Sauce:

• 1 cup tamarind pulp, soaked and strained
• 3 tablespoons maple syrup
• 1 tablespoon nama shoyu or 1 tablespoon soy sauce
• 1 tablespoon extra virgin olive oil
• 1 pinch sea salt

For the Banana Tamarind Sauce:

• 1 cup tamarind paste
• 1 small banana
• 1 teaspoon cumin, ground
• 1 teaspoon ginger, minced
• 1 small red chili pepper, seeded
• 1 pinch sea salt

Equipment Needed

• High-speed blender
• Food processor
• Offset spatula
• Teflex-lined dehydrator trays
• Dehydrator
• Shallow glass bowl or pan
• Flat cutting surface

Instructions

1. Prepare the Samosa Wrappers: In a high-speed blender, combine the young coconut meat, coconut water, cayenne pepper, and sea salt. Puree until completely smooth. The consistency should be similar to a thin batter.
2. Dehydrate the Wrappers: Using an offset spatula, spread the coconut mixture very thinly on Teflex-lined dehydrator trays. Aim for a near-transparent layer.
3. Initial Dehydration: Dehydrate the wrappers at 115°F (46°C) for 2 to 4 hours, or until the surface is dry to the touch. The edges should start to lift slightly.
4. Flip and Peel: Carefully flip over the partially dehydrated wrappers and peel away the Teflex sheets. This step requires a gentle hand to avoid tearing the delicate wrappers.
5. Final Dehydration: Continue dehydrating the wrappers on the screen only (without the Teflex sheets) for an additional 15 to 30 minutes, just to dry the underside. The finished wraps should be very thin, almost transparent, and very pliable.
6. Cut the Wrappers: Carefully slide the dehydrated wrappers onto a flat cutting surface. Using a sharp knife or pizza cutter, cut them into large rectangles, approximately 3 by 7 inches. Set aside.
7. Prepare the Filling: Place the cauliflower florets in a food processor and pulse a few times to chop them into small pieces. Avoid over-processing; some texture is desired.
8. Make the Macadamia Cream: In a high-speed blender, combine the raw macadamia nuts, filtered water, garam masala, chunky chat masala (or substitute garam masala), and chopped fresh ginger. Puree at high speed for about 2 minutes until completely smooth. The mixture should have the consistency of heavy cream. Season with sea salt and freshly ground black pepper to taste.
9. Combine Filling Ingredients: Add the chopped cauliflower, peas, and macadamia cream to a shallow glass bowl or pan. Stir to combine thoroughly.
10. Dehydrate the Filling: Place the bowl containing the filling mixture in the dehydrator and dehydrate at 115°F (46°C) for about 2 hours, stirring occasionally. This process helps the cauliflower soften slightly and the cream to thicken a bit, enhancing the overall texture and flavor.
11. Add Cilantro: Just before filling the wrappers, gently toss the julienned cilantro into the cauliflower mixture.
12. Assemble the Samosas: Place a heaping tablespoon of the cauliflower filling at one end of a coconut wrapper rectangle.
13. Fold the Samosas: Fold one corner of the wrapper over diagonally to meet the opposite side, forming a triangle. Fold the samosa over and continue folding it like a flag, maintaining the triangular shape.
14. Seal the Samosas: Lightly wet the end of the wrapper with a little water to help seal the edge securely. Repeat steps 12-14 until all the wrappers and filling are used.
15. Make the Tamarind Sauce: Place the tamarind pulp, maple syrup, nama shoyu (or soy sauce), and extra virgin olive oil in a blender. Puree until smooth. Taste for seasoning and add a pinch of sea salt if necessary. Transfer the sauce to a separate bowl and set aside.
16. Make the Banana Tamarind Sauce: Combine the tamarind paste, banana, ground cumin, minced ginger, seeded red chili pepper, and a pinch of sea salt in a blender. Puree until completely smooth. Transfer to a separate container and set aside.
17. Serve: Arrange the cauliflower samosas on a serving platter and serve immediately with both the tamarind sauce and the banana tamarind sauce. You can also serve with your favorite mango chutney for an extra layer of flavor.

Expert Tips & Tricks

• Wrapper Thickness: Achieving the right thickness for the wrappers is crucial. If they are too thick, they will be difficult to fold; if they are too thin, they will tear easily. Practice makes perfect!
• Dehydration Time: The dehydration time can vary depending on your dehydrator and the humidity in your environment. Keep a close eye on the wrappers and filling, and adjust the time accordingly.
• Flavor Boost: For an extra burst of flavor in the filling, consider adding a pinch of asafoetida (hing) to the macadamia cream. Use it sparingly, as it has a strong, pungent aroma.
• Spice Level: Adjust the amount of cayenne pepper in the wrappers and red chili pepper in the banana tamarind sauce to suit your spice preference.
• Filling Texture: If you prefer a smoother filling, pulse the cauliflower florets in the food processor for a longer time. However, leaving some texture adds to the overall experience.

Serving & Storage Suggestions

Serve these raw cauliflower samosas immediately for the best flavor and texture. The wrappers tend to soften over time, so it’s best to assemble them just before serving.

• Refrigeration: If you have leftover samosas, store them in an airtight container in the refrigerator for up to 24 hours. The wrappers may become slightly softer, but they will still be enjoyable.
• Sauces: The tamarind sauce and banana tamarind sauce can be stored in airtight containers in the refrigerator for up to 2 days. They can also be frozen for longer storage; thaw completely before serving.

Nutritional Information

Please note that these are estimated values, and the actual nutritional content may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	118 kcal	N/A
Total Fat	6.1 g	9%
Saturated Fat	2.9 g	14%
Cholesterol	0 mg	0%
Sodium	180.8 mg	7%
Total Carbohydrate	16 g	5%
Dietary Fiber	3.3 g	13%
Sugars	11.4 g	N/A
Protein	2.3 g	4%

Variations & Substitutions

• Nut-Free Filling: If you have nut allergies, substitute the macadamia nuts with sunflower seeds or pumpkin seeds. Soak them in water for a few hours before blending to soften them.
• Herb Variations: Experiment with different herbs in the filling, such as mint, parsley, or dill.
• Vegetable Variations: Add other vegetables to the filling, such as shredded carrots, chopped bell peppers, or finely diced zucchini.
• Spicy Kick: For a spicier version, add a pinch of red pepper flakes to the filling or the tamarind sauce.
• Coconut Wrappers: If you don’t have access to fresh young coconut, you can try using store-bought coconut wraps, but be aware that the texture and flavor will be different.

FAQs (Frequently Asked Questions)

Q: Can I make the samosas ahead of time?
A: While the individual components (wrappers, filling, and sauces) can be prepared in advance, it’s best to assemble the samosas just before serving to prevent the wrappers from becoming too soft.

Q: Can I use frozen coconut meat?
A: Yes, you can use frozen coconut meat, but make sure to thaw it completely and drain any excess liquid before blending it for the wrappers.

Q: What can I use if I don’t have a dehydrator?
A: If you don’t have a dehydrator, you can try using a very low oven (around 150°F or 65°C) with the door slightly ajar. However, this method may take longer and require more monitoring.

Q: Can I substitute the maple syrup in the tamarind sauce?
A: Yes, you can substitute the maple syrup with agave nectar or another liquid sweetener of your choice. Adjust the amount to taste.

Q: Is the chunky chat masala essential for the filling?
A: No, the chunky chat masala is not essential. If you don’t have it, you can simply use additional garam masala or a blend of your favorite Indian spices.

Final Thoughts

These raw cauliflower samosas are a testament to the versatility of raw cuisine and the vibrant flavors of India. Don’t be intimidated by the multiple steps – each one contributes to a truly unique and delightful culinary experience. I encourage you to try this recipe and discover the magic of raw samosas for yourself. Feel free to adjust the spices and fillings to your liking, and please share your feedback – I’d love to hear how you made this recipe your own! Serve these samosas as a light lunch, a refreshing appetizer, or a fun snack, paired with a cool glass of coconut water or a zesty ginger kombucha.