1 cup (160g) roasted blanched almonds, chopped coarsely
1 cup coarsely chopped fresh coriander (cilantro)
1 cup coarsely chopped fresh flat-leaf parsley
10 sheets fillo pastry
½ cup (125ml) olive oil, extra
lemon wedges, to serve (optional)
Heat oil in a large frying pan over medium-high heat; cook onion, garlic, turmeric, ginger and ½ teaspoon of the ground cinnamon for 5 minutes or until onion softens. Add cauliflower; cook, stirring, for 10 minutes or until tender. Season with salt; transfer to a large bowl. Stir in almonds and herbs. Leave to cool completely.
Preheat oven to 180°C. Oil an oven tray.
Brush 1 sheet of pastry with a little of the extra oil; cut in half lengthways, place one strip on the other. Place ⅓ cup cauliflower mixture in a corner of the pastry strip, leaving a 1cm (½in) border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to the end of the pastry strip, retaining triangular shape. Place triangle, seam-side down, on tray. Repeat with remaining pastry, oil and cauliflower filling.
Brush triangles with a little more oil; dust with remaining cinnamon. Bake for 50 minutes or until golden. Serve with lemon wedges.