English Pea & Potato Samosas

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potatoes. Shell the peas. Peel and finely chop the garlic. Cut out and discard the cauliflower core; cut the head into small florets. Keeping a few leaves whole, roughly chop the cilantro leaves and stems. Pick the mint off the stems; discard the stems and roughly chop the leaves. Quarter the limes.In a bowl, combine the chopped cilantro and mint, honey and the juice of 6 lime wedges. Drizzle with olive oil; season with salt and pepper to taste.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and roughly chop. Wipe out the pan.

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Add the peas, garlic and ⅔ of the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until fragrant and well combined. Turn off the heat and stir in the chopped spinach. Season with salt and pepper to taste. Transfer to a bowl and set aside to cool slightly.

While the filling cools, lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each wrapper (you may have extra filling). Using your fingers, working 1 at a time, lightly moisten the edges of the wrappers with water; carefully fold the wrappers in half over the filling. Using a fork, firmly press down on the edges to crimp and seal the samosas. Carefully transfer to the oiled sheet pan.

Place the cauliflower on a separate sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining spice blend; toss to thoroughly coat. Arrange the seasoned cauliflower in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and toss with the juice of the remaining lime wedges; season with salt and pepper to taste. Set aside in a warm place.

While the cauliflower roasts, place the samosas in the oven and bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until golden brown and puffed up. Remove from the oven; brush or lightly drizzle the tops of the baked samosas with olive oil. Transfer the finished samosas and roasted cauliflower to a serving dish. Garnish the cauliflower with the whole cilantro leaves. Serve with the chutney on the side. Enjoy!