These melt-in-your-mouth Cauliflower Walnut Brownies will blow your mind! They’re soft and fudgy inside thanks to the steamed cauliflower, with absolutely NO vegetable aftertaste. They’re vegan, gluten-free, and the most delicious way to get an extra serving of veggies!
Cauliflower is one of my most favorite vegetables. I used to hate it growing up since the only way I’d had it was boiled–which to be honest, can be revolting! However, since I discovered its true potential I’ve become obsessed!! It’s one of the most versatile veggies out there that can taste amazing on its own or add incredible texture to other foods: Try it roasted with a bit of avocado oil and spices like cumin and coriander or make buffalo cauliflower wings. And, if you’re still on the fence about using cauliflower in smoothies, you need to try this delectable Chocolate Cherry Smoothie Bowl, these yummy Blueberry Frosties, or my Mocha Nice Cream Shake.
Today, I’m kicking it up a notch by adding cauliflower to brownies. Yes, that’s right, BROWNIES!! These chocolate-chip cauliflower walnut brownies are some of the best brownies both hubby and I have tried, and I’m not just comparing them to the healthy ones!
The steamed cauliflower makes the brownies super soft and moist inside (sorry if you hate that word, but there’s no other way to describe it that well!). Plus, as a side bonus, you’re getting an extra serving of vegetables 😉 If you have picky eaters in the house, this is a great way to sneak in some veg. And don’t you worry! There is no way anyone can ever tell the secret ingredient hidden inside!
You don’t have to take my word for it though! Try these delectable cauliflower walnut brownies for yourself and you’ll be forever hooked! I’m so excited to hear your thoughts about it, so please leave a comment if you try them or tag me in your photos @nutriholist #nutriholist on Instagram or Facebook. Enjoy!
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Cauliflower Walnut Brownies
Ingredients
- 2 cups cauliflower florets
- 1 cup dates pitted
- 1/2 cup unsweetened non-dairy milk such as coconut, almond, or oat
- 3 tablespoons natural almond butter or sub peanut, cashew, or sunflower seed butter
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free oat flour {See Notes}
- 1/4 cup raw cacao powder
- 1/2 teaspoon baking powder
- Pinch of unrefined sea salt
- 1/4 cup chopped walnuts optional or use other nuts/seeds
- 1/4 cup dark chocolate chips
Instructions
- Bring a small pot of water to a boil. Chop cauliflower florets into small pieces and place in a steamer basket on top of the pot. Cover and let it steam for about 10 minutes until soft. Set aside and let it cool down for 30 minutes or more.
- Preheat the oven to 350 F/175 C and line a 7x7 inch pan with parchment paper.
- Add the first 5 ingredients (steamed cauliflower, dates, milk, nut/seed butter, and vanilla) to a blender or food processor and blend until completely smooth.
- Add the next 4 ingredients (oat flour, cacao powder, baking powder, and salt) and blend until evenly incorporated. Stir in the chopped walnuts and dark chocolate chips.
- Bake in the oven at 350 F for 45-50 minutes, until the top is shiny and set and starts to crack.
- Let it cool down for at least 15 minutes before trying to cut. Enjoy and store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Thank you for this amazing recipe. A few questions. My brownies came out a bit mushy in the middle. I did forget to let the cauliflower cool after steaming it, so not sure if that was to blame. Also, I wanted to know if I need to use oat flour (I did this time) or if I could try using chickpea flour or whole grain soft white flour instead. I know oat flour really sucks up water so not sure if that one is the best one for that reason. Lastly, for the nut butter I used flax meal. Is that maybe what made it mushy. Should I use peanut butter or something else instead? I figured since I only had PBfit the extra fat from flax meal would be better. Thanks!
Thanks, so glad you enjoyed it! I have only tested this recipe with oat flour. Chickpea flour or whole grain flour should technically work, but it won’t be as nutty and the texture would be slightly different. I suspect the culprit here was the flax meal. It’s mostly used as an egg replacement, so I won’t recommend it here instead of nut butter. You can use peanut, almond, cashew, or sunflower seed butter or even tahini. Enjoy!
Hey, I love this recipe and have tried it many times. So great.
One question, can I eliminate the flour and make this in a flourless way? Maybe using baking powder and / or xantham gum to make the brownies stay together.
Thanks for rating the recipe! So glad you’ve enjoyed it many times. You could use almond flour instead of oat for a grain-free version, but you might have to add more. It’s hard to say the exact amount without testing it first. Let me know how it goes for you if you try it.