Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & 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 & loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack & then unmould.