Who doesn’t love a gooey, chocolatey delicious brownie? I can almost guarantee you haven’t had Cauliflower Brownies before but I promise you can’t taste any cauliflower. The cauliflower actually made them perfectly moist and all round more indulgent than your usual brownie.
Sweet Potato Brownies took over the internet a few years ago so I had this idea of adding a new vegetable to my brownie recipe. Cauliflower came to mind because I often use it to create soft and creamy sauces. To be honest this was just an experiment but it turned out so good I had to share the recipe. I’ve really been loving baking lately if you haven’t tried my Raspberry & Chickpea Blondies I’d definitely recommend giving those a go too!
Anyway, as far as brownies go these could be one of the best recipes I’ve created (vegan or not) it still blows my mind that you can add vegetables to baking and it makes it taste better? Like how is that even possible? If you make this recipe be sure to tag on instagram I’d love to see your creations!
2 cups almond meal
1 cup buckwheat flour
1/2 cup cacao
1 tsp baking powder
1 tsp baking soda
1 cup coconut sugar
Pinch of salt
1 cauliflower head, roughly chopped
1 cup plant milk
1 tsp vanilla
1/4 cup vegetable oil
Pre heating your oven to 180 degrees and line a slice tin with baking paper.
Steam your cauliflower until soft then add it to a blender along with your plant milk and blend until smooth.
In a large bowl add your almond meal, buckwheat flour, cacao, baking powder, baking soda, coconut sugar and salt. Mix until combined.
Pour the cauliflower mixture into the bowl along with the vanilla essence and vegetable oil. Fold through the wet mixture then add your chocolate chips and fold through again.
Tip the mixture into the slice tin and bake in the oven for 35 minutes until cooked through. Wait for the brownies to cool before slicing.
Have fun and enjoy