Spicy Mung Bean Pate

• 1 pound cauliflower florets trimmed
• 1 inch ginger piece
• 2 each jalapeno pepper seeded &, chopped
• 3/4 cup water as needed
• 1 cup mung beans split , soaked
• 3 tablespoons cilantro chopped
• 1/2 teaspoon coriander
• 1 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon baking powder
• 3 tablespoons arrowroot flour
• 1 teaspoon salt
• 1 x black pepper freshly ground
• 1 1/2 tablespoons olive oil, extra-virgin
• 1 x olive oil spray

1. Preheat oven to 350F (180C).
2. Shred cauliflower; transfer to a mixing bowl.
3. To a running food processor, add ginger and chilies, mince.
4. Add water and drained mung beans.
5. Process until smooth.
6. Scrape puree into the bowl with the cauliflower and the remaining ingredients, except for the oil spray.
7. Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan.
8. Spoon mixture into oiled pan, smoothing tops.
9. Bake tarts for 45 minutes and loaf for 1 to 1 1/4 hours.
10. Cool for 5 minutes on a rack and then unmould.

cauliflower, ginger, jalapeno pepper, water, beans, cilantro, coriander, cumin, turmeric, baking powder, arrowroot flour, salt, black pepper, olive oil, olive oil spray

Taken from recipeland.com/recipe/v/spicy-mung-bean-pate-39565 (may not work)