Cauliflower Stuffed Mini Buns

Vegan Cauliflower Stuffed Mini Bun is the perfect bite-sized snack, featuring a savory, spiced cauliflower filling and a soft, pillowy dough. These delicious, light, and entirely plant-based buns are ideal for parties, snacks, or even a healthy appetizer. Each vegan Cauliflower Stuffed Mini Bun is nutrient-dense, with a crispy outside and a soft, flavorful inside. This recipe is going to be a new favorite if you’re searching for a tasty vegan substitute for classic stuffed buns!

NUMERICAL OVERVIEW:

• Diet: Vegan
• Course: Snack, appetizer
• Cuisine: Fusion/Indian-inspired
• Cook time: 20 minutes
• Prep time: Twenty-five mins
• Working time: 45 minutes
• Single portion size: One mini bun
• Yield: 12 servings
• Cooking method: Baking
• Difficulty level: Easy to medium

TOOLS

• Parchment lining
• Silicone brush
• Rolling tool
• Measuring cups
• Baking tray or sheet
• A small skillet
• Measuring spoons
• Large mixing bowl

INGREDIENTS

FOR DOUGH

• Sugar, one tsp
• 2 cups of all-purpose flour
• Warm water, three-fourths cup
• 1 teaspoon of yeast
• Olive oil, three tbsp.
• 1/2 teaspoon of salt

CAULIFLOWER STUFFING

• Cumin seeds, one tsp.
• 1 tablespoon of oil
• Cauliflower, two cups
• 2 tablespoons of cilantro
• An onion
• 1/2 teaspoon of garam masala
• Green chillies, 2
• 1 teaspoon of cumin seeds
• Ginger-garlic paste, one tsp.
• To taste of salts

FINISHING

• Sesame seeds
• Vegan milk

INGREDIENT NOTES

VEGAN MILK

• We will require the vegan milk to brush the buns to have a golden finish. Use any vegan milk like almond, oat, soy, etc.

YEAST

• To raise the buns and make them airy and soft, you will need active dry yeast.

OIL

• We are using olive oil in the recipe to make the rich and soft dough. You may use coconut or avocado oil as a replacement to change the flavor.

SPICES

• Turmeric, cumin, and garam masala will give the food an appealing smell and some scorching flavor. You can regulate the amount as per your taste.

ALL-PURPOSE FLOUR

• It is the vegan base for the buns that provides them with structure. You may also go for the whole wheat flour or gluten-free flour, with the addition of xanthan gum.

CAULIFLOWER

• Grated cauliflower is the key item for the filling that is rich in fiber and low in carbs. You may swap it with sweet mashed potatoes, grated broccoli, or chopped mushrooms.

INSTRUCTIONS

1. Combine sugar, warm water, and yeast in a bowl.
2. Leave it covered for around ten minutes.
3. Once the yeast mixture becomes foamy, add salt, flour, and olive oil to it.
4. Mix using your hands and knead till you get the soft dough.
5. Leave it covered in a warm place till it doubles in size.

CAULIFLOWER STUFFING

1. Add oil to the skillet on a normal flame.
2. Next, add cumin seeds once the oil gets warmed up.
3. Once the cumin seeds start popping up, then include the paste of ginger-garlic, onions, and green chilies.
4. Sauté them till you start feeling their aroma.
5. Then, add turmeric, salt, grated cauliflower, and garam masala to the skillet.
6. Cook it till you get the dry mixture, for around eight minutes.
7. Then, turn the flame off, and mix the chopped cilantro.
8. Wait for it to become cool enough for stuffing.

ASSEMBLING

1. Warm up the oven(empty) to 190 degrees C.
2. Use a parchment liner to line a baking sheet or tray and begin your work.
3. Punch the dough to release extra air and knead a little.
4. After that, cut it into twelve equal-sized portions.
5. Use the rolling tool to spread each portion into a tiny disc.
6. About two tablespoons of stuffing should be put in the middle.
7. Cover the stuffing with the extra dough, and close the ends.
8. Lay it out on the tray that has been lined with the seam side down.
9. Prepare all buns as mentioned.
10. At last, apply the vegan milk using the brush.
11. On the surface, scatter the sesame seeds.
12. Now, shift them to the oven to bake till the top part gets brown.
13. After baking, cool them a bit, then serve these vegan Cauliflower Stuffed Mini Buns warm.

TIPS

• Properly evaporate all the water from the stuffing to make it completely dry. This is going to assist you in avoiding the soggy buns.
• You may use the nutritional yeast in the dough to get the cheesy flavor without using dairy cheese.
• Avoid overstuffing to prevent its leakage.
• If you prefer soft buns, cover them with a clean kitchen towel for five minutes after baking.

HOW TO STORE THE LEFTOVERS

CHILLING

• Once the buns cool to normal temperature, save them in the container with a secured lid. Refrigerate them for three days.

FREEZING

• Freeze the stuffed buns for a month. When needed, defrost them first, then brush them with vegan milk and add sesame seeds. Now, bake them to serve them freshly baked.

FAQs

Will we eliminate the yeast?

• If you want quick work, then use self-rising flour or add a teaspoon of baking powder in place of yeast.

Can I prepare them free from gluten?

• Sure. Use the gluten-free flour with xanthan gum to work in place of gluten.

May I use an air fryer instead of an oven?

• Yes, air fry the buns at 182 degrees C for around twelve minutes.

What should I use to get the cheesy taste?

• You may add vegan cheese or nutritional yeast to have a cheesy twist without dairy.

NUTRITIONAL FACTS/SERVING

Single portion size: One mini bun
Calories: ~110 kcal
Carbs(total): Sixteen grams
Fiber: 3 g
Net carbs: Thirteen grams
Fats: 4 g
Sugar: One gram
Protein: 3 g
Sodium: 160 milligrams