Preparation / Directions:
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.