| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Appetizers, Indian, Side dish, Snacks | 12 | Servings |
INGREDIENTS
| 1 | lb | Cauliflower florets, trimmed |
| 1 | 1" piece ginger, chopped | |
| 2 | 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 |
INSTRUCTIONS
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"
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