The recipe for cauliflower empanadas is straightforward, and the results are exceptional. The crispy, flaky dough is delightful whether served for lunch, dinner, or as a snack. They are especially enjoyable at social gatherings with friends, particularly when paired with red wine.

One significant advantage of cooking the onions in the oven is that, unlike meat empanadas, the onion mixture won't have excess juices. When making meat empanadas, you usually need to refrigerate the filling and drain some of the juices before assembling. However, with the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option!

INGREDIENTS

1.5 LBS of cauliflower florets

2 large onions

2 TBS smoked or sweet paprika

1 TBS Ancho chili powder (substitute with paprika if you prefer it less spicy)

1 tsp of cumin

⅓ cup of soy sauce

½ cup of chopped olives

1 TBS Aglio Olio seasoning blend or your favorite blend

1 package of turnover dough (for 20 empanadas; available in Latin or Middle Eastern grocery stores)

Olive oil

Salt

1 egg (for egg wash)

PREPARATION

Preheat your oven to 375°F (190°C) using the convection roast setting.

Break down the cauliflower into florets and spread them on a rimmed baking sheet. Brush with olive oil and sprinkle with salt.

Chop the onions and place them in a large bowl. Add the paprika, Ancho chili, cumin, and soy sauce (do not add olive oil). Mix well. If you use a food processor to chop the onions, be cautious; they may become too finely chopped, resulting in a very wet mixture. In this case, you will need to bake the onions for about 45-50 minutes. If you chop the onions by hand, they will cook at the same time as the cauliflower.

Spread the onions on a separate rimmed baking sheet. Cooking the onions in the convection oven helps ensure the right amount of moisture while preventing excess liquid. If too much liquid were present, you would need to strain the mixture, which could lead to a loss of flavor. Unlike meat empanadas, the mixture should be on the drier side and at room temperature or cold for assembling the empanadas.

Place the baking sheet with the cauliflower on the middle rack of the oven and the onions on the lower rack. Cook both for 30 minutes. When the time is up, remove them from the oven and set aside to cool.

Once the cauliflower has cooled, chop the florets. Combine the chopped cauliflower with the onions, mix well, and add chopped olives. 

ASSEMBLING THE EMPANADAS

Place one of the dough discs on a cutting board. Using a soup spoon, place a generous amount of the cauliflower-onion mixture in the center of the dough. While you do this, keep the edges of the dough disk free of any filling debris to seal the dough without any issues.

Fold the dough over the filling and seal the edges with your finger. For the final touch, crimp the edges with a fork.

Repeat this process until you have used all the dough discs.

Enjoy your delicious cauliflower empanadas!