Cauliflower Lemon Cake with berry sauce

1. Preheat conventional oven to 350°F (180°C). Butter 4 bread pans with a capacity of 1.75L (7 cups) and line with a strip of parchment paper.
2. Thaw cauliflower in microwave for 5 to 6 minutes. Puree with a blender. Add lemon juice and zest.
3. In a large bowl, combine flour, baking powder and salt.
4. In another bowl, cream butter and 3 cups of sugar with an electric mixer. With the mixer on low speed, add the
cauliflower purée and dry ingredients alternately with the milk until the mixture is smooth.
5. In a third bowl, beat eggs and remaining sugar until mixture triples in volume, about 10 minutes. Gently fold into the batter.
6. Spoon batter into pans and bake 1 hour* or until toothpick inserted in center comes out clean. Let cakes cool on a rack before removing from pans.
7. While the cakes are baking, prepare the berry coulis: in a small saucepan over medium heat, cook the frozen berries with the sugar for 5 to 10 minutes or until the sugar is dissolved and the berries are stewed. Let cool and puree with a blender foot. Add chia seeds and let cool completely in the refrigerator.
8. Serve the sliced cake with red fruit coulis.

* If you choose to use a combi oven, remember to adjust the baking time accordingly.