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I shared this recipe on a recent news segment. Watch it here:
Lately I have been obsessed with cauliflower. I’m not really sure why. I’ll be honest it is
not number one on the list of tastiest veggies, and not number one on the list of most nutritious veggies either. But I think that is the exact reason it makes the perfect camouflage veggie. It is mild in taste and color but still provides a dose of veggie benefits.
When I heard that the Recipe ReDux theme for November was a healthy dessert, I knew right away I had to find a way to make cauliflower into a dessert. My
first attempt was an epic fail. I made lemon poppyseed cauliflower cake and it was well… earthy. Maybe some day I will go back to working on that one, but in the meantime I created this melt-in-your-mouth, indulgent Chocolate Cranberry Cauliflower Cake.
Let me set the record straight this recipe isn’t just healthy “good,” it is one of the best chocolate cakes I have EVER baked!!! You know when someone serves something healthy and you say, (usually with a shocked look) “yes that is pretty good… for being healthy.” This is
not one of those things, this is good just because IT’s GOOD and no one will ever guess that it is healthy.
This cake provides a 1/2 serving of veggies per piece and less than 2 teaspoons of sugar. Now, those numbers may not impress you as particularly healthy, but the fiberload in this cake will prevent any sugar rush.
This recipe is still a dessert and should be treated as such (don’t swap out your breakfast for cake), but if you are trying to live a little more nutritiously this holiday season this recipe is both seasonal and delicious.
Chocolate Cranberry Cauliflower Cake
- 2/3 cup plain greek yogurt (about 5oz)
- 1/3 cup milk of choice
- 1 1/2 cups whole wheat flour
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups cauliflower florets (or 2 cups cauliflower rice)
- 6 tablespoons oil
- 1 tablespoon vanilla
- 1/4 cup mini chocolate chips
- 1 1/2 cups fresh cranberries
- 2/3 cups sugar, divided
- Preheat oven to 350 degrees. Lightly spray a 9x13 dish.
- In a small bowl put half of the sugar and cranberries and toss to coat. Set aside.
- In a large bowl, mix together flour, remaining sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a food processor, add greek yogurt, milk, cauliflower, oil, eggs and vanilla. Pulse until smooth.
- Add cauliflower puree to flour mixture and mix until a thick batter forms.
- Fold in chocolate chips and coated cranberries.
- Bake for 30 minutes.
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