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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 put cauliflower to work in the same way. Rice it, and it’s the perfect low-carb, starchy, neutral-tasting substitute for all-purpose flour. Bring on the cauli cakes, brownies and puddings.
This beauty gets its creamy texture from avocado.
A sprinkle of cocoa nibs takes this treat over the top.
A lightened-up, nut-free alternative to cashew-based cakes.
No cream, no milk, no problem.
Lemon and orange zest pair perfectly with the cruciferous veggie’s earthy flavor.
Gluten-free, dairy-free and vegan (with zero flavor sacrificed).
Just look at that gorgeous cashew butter swirl.
Hate sickly sweet frosting? This one’s for you.
Pretty in pink.
Is your mouth watering yet?
Dip blackberries into fluffy, cloud-like cream.
It’s completely guilt-free.
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