Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Indian
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Cumin
1/4 ts Turmeric
1/4 ts Baking powder
3 tb Arrowroot
1 t 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.
