First make the filling by preheating a large frying pan over medium heat and add butter until foaming. Add the cauliflower and onions then season with salt and cook until softened. Stir in the ginger, coriander, coriander, cumin, garam masala and chili flakes (to taste), stir for a minute to combine the flavours then remove from heat.
Preheat the oven to 165C. Put about 2 inches of water in a pan and bring to a simmer then reduce the heat and place a mixing bowl over the top. Place the almond flour, cumin, mozzarella and salt in the bowl and stir. Stir the contents, over the simmering water, until the mozzarella melts and the mixture forms a dough. Place the dough on baking paper and knead for a minute then shape into a thick rectangle and cover with another piece of baking paper. You can then roll, using a rolling pin, into a shape that's 20cm x 40cm. Cut the dough into 8 equal pieces.
Place filling into each square of dough and fold on the diagonal to form triangles and pinch the edges very well, to close. Place each samosa onto baking paper on a tray and prick each one and bake for 15 minutes or until golden brown.
Recommended from phase 2 onwards.