Cauliflower Brownies with Salted Coconut Caramel Sauce Recipe

These healthier brownies are soft and chewy as good brownies should be. The warm coconut caramel sauce is a delicious bonus.

Makes:

16 brownies

Ingredients

350g cauliflower, leaves and core removed, cut into florets
170g Medjool dates, stones removed
1 teaspoon vanilla bean paste
2 tablespoons espresso coffee
3 tablespoons maple syrup
140g white spelt flour
70g hazelnuts, ground, plus extra to garnish
50g unsweetened cocoa powder
½ tablespoon ground flaxseeds
60g dark chocolate chips
Coconut chips, to garnish (optional)

For the salted caramel sauce:

400ml can coconut milk
150g coconut sugar
1 teaspoon vanilla extract
1 tablespoon coconut oil
½ teaspoon sea salt
20-cm/8-inch square cake pan, greased and lined

Method

Preheat the oven to 180°C (350°F) gas 4.

First, make the caramel by bringing the coconut milk and coconut sugar to the boil in a pan over a medium-high heat. Reduce the heat to medium-low and then, stirring occasionally, continue to simmer for about 30 minutes, or until the mixture becomes thick and syrupy. Remove from the heat and vigorously stir in the vanilla, coconut oil and salt. Transfer to a glass jar or container and put in the freezer for about an hour, or until the mixture thickens.

Place a colander over a pan of simmering water. Add the cauliflower florets and cover with a lid. Steam for 20 minutes or until tender, then leave to cool. Put the cauliflower in a blender and blitz with the dates, vanilla paste, coffee and maple syrup.

In a bowl, combine the flour, ground hazelnuts, cocoa powder and flaxseeds. Stir in the cauliflower mixture until combined. Fold in the chocolate chips and spoon into the lined cake pan. Bake for 20 minutes, until the brownies feel firm to the touch. Remove from the oven and leave to cool in the pan. Cut into squares and drizzle with the caramel sauce to serve. Garnish with extra hazelnuts and coconut chips, if you like.

Extracted from Cauliflower by Kathy Kordalis, published by Ryland Peters & Small (€19.55) Photography by Mowie Kay © Ryland Peters & Small

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