I've been seeing cauliflower brownies every now and then on my favorite healthy blogs, but when I googled it, there weren't many recipes to go off of. I found this one on CCK (love that blog!) and this one on I Breath I'm Hungry. Both had the same basic idea so I used them as a guide and sort of did my own thing, based on what I had in my cabinets.
1.5 Cup Raw Cauliflower Puree
1/2 Cup Coconut Milk (can be unsweetened, vanilla or chocolate)
1 Cup Melted Chocolate (use whatever kind you have)
1/2 Cup Coconut Oil
1 Tbsp Greek Yogurt (can omit to keep vegan)
2 Eggs (can sub 2 Tbsp ground flax to keep vegan)
1 Cup Ground Almonds
1/2 Cup Ground Flax (or 1/2 cup additional ground almonds)
1/2 Cup Cacao Powder (can sub unsweetened cocoa powder or hot chocolate powder)
2 Tbsp Coconut Sugar (can sub any other sweetener)
2 Tsp Ground Cinnamon
1 Tsp Vanilla
1/2 Tsp Baking Powder (use 1 Tsp if you sub the eggs)
1/8 Tsp Salt
- Use a food processor (I use a Ninja) to blend the cauliflower into fine pieces. Don't steam or cook the cauliflower before blending it; just use it raw. You can see what mine looked like in the pictures below.
- Slowly add in the coconut milk and continue to blend until it makes a very smooth puree. You want to make sure there are no remaining lumps.
- In a double boiler or in the microwave, melt your chocolate with your coconut oil. Once melted, add this to your cauliflower puree and pulse a few times to blend it all together.
- Add in your eggs, coconut sugar, cinnamon, vanilla, baking powder and salt, then pulse until blended well.
- Finally, add in your ground almonds and ground flax the mix thoroughly by hand or pulse until combined.
- Grease your pan (I used a little bit of coconut oil) and pour the batter in evenly. I used two pans for mine because I wanted thinner, smaller brownies but you can use one large pan if you want big, dense brownies.
- Bake at 375 degrees Fahrenheit for about 25-30 minutes if using two pans or 30-35 minutes if using one pan. They are done when a toothpick inserted in the center comes out clean.
- Remove from pan and let cool or serve warm. I find that they keep best covered in the refrigerator and that they taste better cold, but that's just my preference.
- Optional: I covered some of mine in a peanut butter topping. I mixed 1/2 cup peanut butter with 1 Tbsp of coconut oil in a double boiler until it was melted, then spread it on top of the brownies. Then I chilled it in the refrigerator until it hardened a little. Delicious.