Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
No-Chop Curried Cauliflower Pockets
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 433
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 55 mg
- Sodium
- 732 mg
This easy recipe turns scrunched-up phyllo dough into a deliciously crispy casing for a luscious cauliflower filling. The trendy, crinkly technique looks impressive but actually makes delicate phyllo super simple to handle. The no-chop spiced vegetable filling is loosely based on India’s samosa pastries but tailored to speedy cooking. We lean into bags of frozen cauliflower, diced potatoes and peas — no chopping or planning ahead to defrost needed. A mix of curry powder, cumin, garam masala and fresh ginger makes the filling fragrant and tasty, and shaping the scrunched phyllo into fun packets takes just minutes. A cooling, tangy yogurt sauce is the finishing touch for a meal with big flavor and minimal prep and cleanup, a weeknight win.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 433
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 55 mg
- Sodium
- 732 mg
Ingredients
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Directions
- Position an oven rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Heat 1 tablespoon of the ghee in a large nonstick skillet over medium-high heat until melted. Add the cauliflower and a pinch of salt and cook, tossing occasionally, until softened and evenly browned, 4 to 5 minutes. Transfer to a large bowl and let cool enough to handle, about 3 minutes. Break any large florets into bite-size pieces.
- While the cauliflower is cooling, heat another 1 tablespoon ghee in the same nonstick skillet over medium heat until hot. Add the potatoes and a pinch of salt and cook, tossing occasionally, until lightly golden around the edges and tender enough to smash with the side of a spoon, about 8 minutes. Remove the skillet from the heat and lightly mash the potatoes to release the tender centers; this will be the binder of the filling. Transfer the potatoes to the same bowl with the cauliflower.
- Heat another 1 tablespoon ghee in the same skillet over medium-low heat until melted. Add the ginger paste and cook, stirring, until fragrant, about 30 seconds. Stir the curry powder, red pepper, garam masala, sugar, 1/4 teaspoon of the cumin and 1/2 teaspoon salt and cook until fragrant, about 10 seconds. Add the cauliflower and potatoes and toss to coat evenly with the spice mixture. Remove from the heat and return the mixture to the same large bowl. Stir in the peas until evenly distributed. Taste and add more salt if needed.
- Microwave the remaining 3 tablespoons ghee in a small microwave-safe bowl on high until melted, about 30 seconds. Set aside.
- Stack 2 sheets of phyllo over one another on a work surface. Place a heaping 1 cup cauliflower filling in the center. Gather the sides and corners of the phyllo up over the filling and scrunch the dough together just above the center. Transfer the scrunch to the prepared baking sheet. Repeat with the remaining phyllo sheets and filling so you have 4 scrunches on the baking sheet.
- Lightly brush the top and sides of each scrunch with the reserved ghee. Bake in the center of the oven until golden brown, 15 to 18 minutes, rotating the baking sheet about halfway through the cooking time.
- While the scrunches are baking, stir the yogurt, torn mint leaves, 3/4 teaspoon salt and the remaining 1/4 teaspoon ground cumin together in a small bowl until combined.
- Remove the baking sheet from the oven and let the scrunches rest on the baking sheet until cool enough to handle, about 5 minutes. Transfer to plates and serve with the spiced yogurt alongside.
Cook’s Note
Frozen diced potatoes are sometimes called country-style potatoes. If you can't find unsalted diced potatoes, use the seasoned version and don’t add additional salt until the filling is complete; taste the filling and add more salt if it’s needed.
