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/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. Stir in the cauliflower mixture until combined. Fold in the chocolate chips and pour into the lined tin. Bake for 20 minutes, until the brownies feel firm to the touch. Remove from the oven and leave in the tin to cool. Cut into squares to serve.