Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cauliflower florets -- trimmed
   1      piece         ginger -- (1 inch), chopped
   2                    jalapeno peppers -- seeded and chopped
     3/4  cup           water -- as needed
   1      cup           split mung beans -- soaked
   3      tablespoons   chopped cilantro
     1/2  teaspoon      coriander
   1      tablespoon    cumin
     1/4  teaspoon      turmeric
     1/4  teaspoon      baking powder
   3      tablespoons   arrowroot
   1      tablespoon    salt
                        freshly ground black pepper
   1 1/2  tablespoons   extra-virgin olive oil
                        olive oil spray

Preparation:

Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger and chiles, 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. 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 unmould.