Curried cauliflower, white beans and peas are wrapped up in flour tortillas and baked to crispy perfection to make these flavor-packed vegan samosa burritos!
If this week had a theme, it would have to be repackaging old favorite dishes in new forms. Right? Today, samosas in burrito form. Monday, lasagna in soup form. Wednesday…pumpkin in cheese form? Er…maybe cheese in vegan form?
Okay, so maybe that only kind of works, but I’m sure I’ll make up for it down the road! Putting a new spin on old favorites is my favorite thing. Also, it seemed like a good idea for the week after Thanksgiving, which tends to focus on more traditional foods.
Samosas have always been a favorite, but they’re kind of a pain. I think. Or maybe I’ve never actually gotten around to making regular old samosas because they seem like a pain. My first work around was a couple of years ago when I made these samosa cakes, which were great, because it ditches the wrapper altogether, resulting in not only less pain, but less frying as well. For the longest time I’ve wanted to do a samosa sandwich or burrito or something like that, but the idea of stuffing potato filling into bread sounded a little carb-o-riffic, even for me. Then it occurred to me that people swap less carby things for potatoes all the time. Like cauliflower. And white beans. I stuffed my samosa burritos with both!
Cauliflower + white bean samosa burritos is a great idea in and of itself, but I took it a step further and baked them. Baking turned out to be a great way to replicate the crispy wrapper you’d normally find surrounding your samosa fillings. The result? These burritos really do taste like samosas. I loved them, and I hope you do too!
Cauliflower & White Bean Baked Samosa Burritos
For the Baked Samosa Burritos:
- 4 cups cauliflower florets 1 small crown or 1/2 of a large one
- 2 tablespoon vegetable oil divided, plus extra for brushing
- 1 onion diced
- 3 garlic cloves minced
- 1 1/2 teaspoons freshly grated ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- pinch cayenne pepper
- 1 14 ounce can cannellini beans, drained and rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 cup frozen peas thawed
- 1/4 cup finely chopped fresh cilantro
- salt and pepper to taste
- 4 large flour tortillas
For the Cilantro Mint Chutney
- 2 cups chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 1/4 cup lemon juice
- 1 tablespoon maple syrup
- salt and pepper to taste
- Preheat oven to 400°. Place cauliflower florets into a roasting pan with 1 tablespoon of oil and toss to coat. Place into the oven and bake until tender, about 30 minutes, flipping once or twice. Remove from the oven, but leave the oven on.
- Coat the bottom of a large skillet with the remaining tablespoon of oil and place over medium heat. Add onion, garlic, ginger, garam masala, turmeric, coriander and cayenne. Sauté until onions are soft, about 5 minutes. Add cauliflower, beans, water and lemon juice to the skillet and hit the mixture a few times with a potato masher or fork, leaving plenty of large chunks. Cook about five minutes, flipping frequently, just until the liquid cooks off.
- Remove from heat and add peas and cilantro, flipping the mixture a few times to incorporate. Season with salt and pepper to taste, and adjust any other seasonings to your liking.
- Lightly oil a baking sheet. Spoon a quarter of the cauliflower mixture onto a tortilla and roll tightly. Place the burrito, seam side down, on prepared baking sheet and brush lightly with oil. Repeat until all tortillas and filling are used.
- Bake the burritos until lightly browned, about 20 minutes.
- While the burritos bake, place all ingredients for the chutney into a food processor and blend until smooth. Season the mixture with salt to taste.
- Serve burritos with chutney for dipping.