Serves 6 people

Ingredients

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 tablespoon cilantro, chopped
1/2 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon baking powder
3 tablespoons arrowroot
1 teaspoon salt
1 freshly ground black pepper
1 1/2 tablespoon extra-virgin olive oil
1 olive oil spray

Method

Preheat the oven to 350F. Shred cauliflower using a box grater then transfer it to a mixing bowl. Using a food processor, mince together the ginger and chilies. Add water and drained mung beans. Process until smooth. Scrape the puree into the bowl with the cauliflower and the rest of the 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 the mixture into the oiled pan, smooth the tops. Bake the tarts for 45 minutes, or the loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack then tip them out of the pan and serve.