"Naturally, Delicious" might make the perfect Valentine's Day gift for yourself or others who have food intolerances or gluten-sensitivity. This cookbook features more than 100 recipes, created by Danny Seo, founder/editor-in-chief of Naturally, Danny Seo magazine. The beauty of the recipes is that there are options in many/most of recipes for substitutions of ingredients to suit those with or without food intolerances.

Danny Seo loves to use one of my favorite vegetables, cauliflower, in all kinds of recipes including desserts. You might want to try flourless double chocolate cauliflower brownies for a special Valentine's Day treat that's not only delicious but nutritious. I tweaked the recipe a bit for my food intolerances and it still came out very tasty.

Here's the original recipe:

Ingredients for four servings

1/2 head cauliflower (about 1 1/2 cups florets)
1/2 cup milk of your choice
1 cup fair-trade bittersweet chocolate chips, melted
1/2 cup butter or oil of your choice
3 organic eggs or egg substitute
1/2 cup grade B organic maple syrup
1 cup pecans, ground, or other seed or nut of your choice
3/4 cup coconut flour
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/8 teaspoon sea salt

Directions

Preheat the oven to 350 degrees. Grease an eight-inch square baking pan and set aside.

Add the cauliflower and milk to a high-=speed blender and puree until smooth. Add in the melted chocolate, oil, eggs and maple syrup, and blend until combined.

In a medium bowl, combine the ground nuts or seeds, coconut flour, cocoa, cinnamon, baking powder and salt.

Gently fold the wet ingredients into the dry ingredients. P:our the batter into the prepared baking pan and bake for 30-40 minutes, or until firm to the touch. Cool before slicing.

Consider pairing the brownies with salted pistachio and cauliflower ice cream, another one of my favorites. Vegan chocolate chip cookie cake would make another good choice for a special treat for yourself or your valentine.