1 lb Cauliflower florets, trimmed
1 1" piece ginger, chopped
2 Jalapeno peppers, seeded & - chopped
3/4 cup Water, as needed
1 cup Split mung beans, soaked
3 tbsp Cilantro, chopped
1/2 tsp Coriander
1 tsp Cumin
1/4 tsp Turmeric
1/4 tsp Baking powder
3 tbsp Arrowroot
1 tsp Salt
Freshly ground black pepper
1 1/2 tbsp 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"
|
|
