Cauliflower ‘Ice-cream’ Cake

OK, we admit it… baking with cauliflower sounds really weird. But you love carrot cake and zucchini bread, right? They get their delicious moisture from grated veggies. So let’s get all Mastercheffy and put cauliflower to work in the same way!!


¾ cup raw, shelled pumpkin seeds (pepitas)
1 soft medjool date, pitted
1 tbsp coconut oil
1 tbsp agave (or maple syrup, or a similar sweetener of choice)

1½ cups boiled or steamed pink cauliflower florets
4 tbsp coconut cream (from a chilled can of full-fat coconut milk)
3 tbsp coconut oil, liquefied
3 tbsp agave (or maple syrup, or a similar sweetener of choice)
1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
⅜ tsp salt

Additional Cherry Layer:
¼ cup fruit-sweetened black cherry jam
⅛ tsp salt

Optional Toppings:
edible dried rose petals, rose buds, and a bit of lavender



Process all crust ingredients, except agave, into a sticky crumble in a food processor.
Add agave and process briefly to combine.
Transfer this mixture into a 5″ springform pan and press down for form a crust.
Place in the freezer while working on the next step.

Make sure all ingredients are at room temperature.
Process all filling ingredients in a high power blender.
Once the filling is smooth, transfer ¾ of this filling into the prepared springform pan, leaving a ¼ of the mixture behind in the blender.

Add the cherry layer ingredients to the mixture in the blender and blend until smooth.
Pour this mixture over the white mixture in the pan, then use a spoon or something similar to swirl the two mixtures together a little.
Decorate with any desired toppings if using.
Place the cake in the freezer to set for 6 hours or overnight.

When ready to eat, pop cake out of the pan, thaw it out on the counter for a few minutes, and enjoy!
Keep any leftovers frozen.