| 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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