Preheat oven to 350F, and grease an 8x8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don't have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it'll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn't serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge. (I frosted the cake with my Healthy Chocolate Frosting, recipe linked at the beginning of this post.)View Nutrition Facts