1 lb Cauliflower florets, trimmed
1 ea 1″ piece ginger, chopped
2 ea Jalapeno peppers, seeded &
— chopped 3/4 c Water, as needed
1 c Split mung beans, soaked
3 tb Cilantro, chopped
1/2 ts Coriander
1 ts Cumin
1/4 ts Turmeric
1/4 ts Baking powder
3 tb Arrowroot
1 ts Salt
Freshly ground black pepper 1 1/2 tb Extra-virgin olive oil
Olive oil spray Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for the oil spray. Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan. Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes & loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack & then unmould. Yamuna Devi, “Yamuna’s Table”