¾cup(180ml)buttermilk (or milk with 1 teaspoon of lemon juice stirred in)
For the salted cinnamon caramel frosting (*double recipe to cover fully, as I have)
½cup(115g) unsalted butter, at room temperature
1cup(200g) brown sugar
1cuppowdered icing sugar
Preheat the oven to 350F / 175C. Grease and line 2x9” round cake tins
Steam or boil the cauliflower for a few minutes until tender. Drain, rinse under cold water to cool and purée. Set aside.
Beat the yogurt, oil and sugar together in a large bowl. Add the eggs, one at a time and beating each one in well. Stir in the pureed cauliflower and vanilla.
In a separate bowl, whisk the flour, cocoa, baking powder, cinnamon and salt. Alternating, add ⅓ of the flour mixture to the egg mixture and gently combine, then ⅓ of the buttermilk mixture. Repeat until all combined.
Pour the mixture into the prepared tins and bake for 35 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn out onto a wire rack to cool completely before icing.
For the frosting
Melt the butter over a gentle heat. Add the brown sugar, vanilla, cinnamon and milk Stirring heat for approx 3 minutes. Remove from heat and stir in the powdered icing sugar. Frost the cooled cake as desired.