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LEMONY CAULIFLOWER CAKE

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Course Dessert
Cuisine Modern Australian
Servings 1 6 inch cake

Ingredients
  

Crust Ingredients:

  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup

Filling:

  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 pinch of turmeric for a yellower colour
  • 1/4 cup poppy seeds

Toppings:

  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers

Instructions
 

  • Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  • Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  • Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  • Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  • Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!