Place a colander over a pan of simmering water. Add the cauliflower florets and cover with a lid. Steam for 20 minutes or until tender. Leave to cool.
Preheat the oven to 180°C / fan 160°C / gas mark 4, then grease and line a 20cm square tin.
Place the cauliflower, dates, vanilla bean extract and maple syrup in a blender. Whizz until completely smooth.
In a bowl, combine the flour, almonds and cocoa powder. Then stir in the cauliflower mixture until combined. Fold in the chocolate chips and then pour into the lined tin.
Bake for 20 minutes, until the brownies feel firm to the touch. Remove from the oven and then leave in the tin to cool. Cut into squares and serve.
*This recipe can be made vegan if using dairy-free vegan chocolate.