Low-Carb Indian Vegetable Samosas

FILLING:--
1 tbsp butter
170 g cauliflower finely chopped
1 onion
1 tsp SIDS SALT & PEPPER
1 tbsp fresh ginger root, minced
½ tsp coriander ground
½ tsp SIDS CRAZY SALT
1 tsp garam masala ground
1 tsp cumin ground
¼ tsp cumin seeds whole
¼ tsp red chili flakes
¼ cup fresh coriander chopped
DOUGH:--
¾ cup super fine almond flour
¼ tsp cumin
½ tsp salt
225 g mozzarella, finely shredded

FILLING:
Preheat a large frypan over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
Sprinkle SIDS SALT & PEPPER over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through.
Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chilli flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
Stir in the coriander and SIDS CRAZY SALT. Taste and adjust seasoning. Add salt to taste.
Preheat oven to 190º C. Have a rolling pin, 2 pieces of baking paper, and a baking sheet available.
DOUGH:
Set up a double boiler. I use a large sauce pan with about 4-5 cm of water in it and a medium mixing bowl that fits on top. Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low.
Meanwhile, place the almond flour, cumin, salt, and mozzarella in the top part of the double boiler. Stir together. Place the bowl containing the almond flour mixture over the simmering water. Be careful not to burn yourself with the hot bowl or with steam escaping. I use a silicone mitten to hold the bowl.
Stirring the mixture constantly, heat until the mozzarella cheese melts and the mixture forms a dough.
Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle about 20 cm wide by 40 cm long.
Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the 4 sections in half crosswise to form 8x 10 cm squares.
ASSEMBLE:
Spoon the filling onto the center of each square, dividing it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes until golden brown.