Cauliflower Samosas With Tamarind Sauce (Raw) - cooking recipe

Ingredients

Samosa Wrapper
2 cups young coconut meat
1 1/2 cups coconut water (or more)
1/2 teaspoon cayenne
1/2 teaspoon sea salt
Samosa Filling
1 large head 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
black pepper, Freshly ground
1 cup fresh peas or 1 cup thawed frozen peas
1 cup cilantro, julienned
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
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

Preparation

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.
Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
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.
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.
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.
Toss the cilantro in with the cauliflower mixture just before filling the wraps.
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.
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.
For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
Serve with your favorite mango chutney!