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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cauliflower florets - trimmed

  2. 1 Ginger - chopped

  3. 2 Jalapeno peppers - seeded and 3/4 cup 177ml Water - as needed

  4. 1 cup 160g / 5.6oz Split mung beans - soaked

  5. 3 tablespoons 45ml Cilantro - chopped

  6. 1/2 teaspoon 2 1/2ml Coriander

  7. 1 teaspoon 5ml Cumin

  8. 1/4 teaspoon 1 1/3ml Turmeric

  9. 1/4 teaspoon 1 1/3ml Baking powder

  10. 3 tablespoons 45ml Arrowroot

  11. 1 teaspoon 5ml Salt

  12. Freshly ground black pepper

  13. 1 1/2 tablespoons 22ml Extra-virgin olive oil

  14. Olive oil spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger and chilies, mince. Add water and drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower and the remaining ingredients, except for the oil spray.

  2. 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 and loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack and then unmold.

  3. Yamuna Devi, "Yamuna's Table"

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