When I am at a loss for what to make, looking through my pantry is the easiest source of inspiration. I simply go through the various cupboards searching for an ingredient I have an abundance of. So I was browsing around in the fridge for some kind of ingredient, which is when it struck me. As a precaution, I
Ok, the secret ingredient is…
Ok, I know what you are thinking. “Gross! Who the heck puts cauliflower in a brownie?”.
Well I do because I am weird. After my success with the Black Bean Brownies I figured using cauliflower would not be too crazy. Trust me when I say, you would never guess that it had cauliflower in it. Pinky promise. And the brownies are only sweetened using dates, making this incredibly nutritious and healthy as well. Considering the fact that I nailed the recipe on the first try, I would say it was pretty darn successful. Or I could say it was a piece of cake!
Sorry, I will go away now…
- 3 cups chopped, cooked and cooled cauliflower
- 3 cups dates, pitted
- 1/2 cup unsweetened plant-based milk
- 1/2 cup certified gluten-free oat flour
- 1/2 cup high-quality unsweetened cacao powder
- 4 tbsp all-natural peanut butter *
- 1 1/2 tsp vanilla essence
- 1/2 tsp Maldon salt
- 1/2 tsp baking powder
- 1/2 cup chopped walnuts
- 1/2 cup sugar-free vegan dark chocolate chips
- Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Start by processing the cooked cauliflower in a food processor until completely smooth. Add in the milk, dates, vanilla and nut butter as well and continue processing until you have a creamy paste
- Stir together the dry ingredients in a separate bowl. Add the dry ingredients in the food processor with the other ingredients and run for about 1 minute or so. Scoop this into a bowl and optionally stir in the chopped chocolate and walnuts.
- Spread the batter relatively thin in a medium-sized pan lined with parchment. Cook the brownies for about 1 1/2 hours, or until the top has started to form some cracks and a toothpick comes out clean. Let cool at least 15 minutes, preferably wait until completely cool, before trying to cut.
Additional notes (*):
You can substitute the peanut butter for whatever kind of nut butter you wish. My second choices would be almond or cashew. If you wish for this recipe to be entirely tree nut-free you can use homemade coconut butter instead.
You have kind of two options when serving these. If you like them to me gooey and moist, serve them after they have cooled at room temperature. The addition of chocolate chips is highly recommended since it adds richness and makes it taste more like an authentic brownie, but you can get away with skipping it. If you are like me and prefer them to be more on the chewy side, opt for leaving them in the refrigerator for at least 2 hours (ideally over-night) before serving. You can therefore obviously make these a day in advance if you want!