1 tablespoon Butter
 170 gm Cauliflower Rice
 1 Onion, chopped
 3/4 teaspoon Salt
 1 tablespoon Ginger, minced
 1/2 teaspoon Ground Coriander
 1 teaspoon Garam Masala ground
 1 teaspoon Cumin
 1/4 teaspoon Cumin
 1/8-1/4 teaspoon Chilli Flakes
 1/4 cup Cilantro chopped
For the dough:
 1/4 cup Coconut Flour
 1/4 teaspoon Cumin
 1/2 teaspoon Salt
 220 gm Mozzarella Cheese, grated
For the filling:

Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.

Sprinkle the salt 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 cilantro. Taste and adjust seasoning. Add salt to taste.
Preheat oven to 190ºC. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:

Place the flour, cumin, salt, and mozzarella in a microwave for 60 seconds. Stir together.

Repeat 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 20x40cm.

Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the four sections in half crosswise to form 20cm squares.

To assemble:

Spoon the filling onto the centre 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  15 Minutes or until golden brown.