I have only tested this recipe using thawed frozen cauliflower, which I believe is blanched before freezing. If using fresh cauliflower, I recommend steaming it lightly and cooling before blending.
If you don't care for rich, dark chocolate desserts, you'll probably want to add a little more sweetener. I love dark chocolate so ¼ tsp. of pure stevia extract powder was perfect for me. And trust me when I say that this cake actually gets sweeter the longer it is refrigerated.
Since this is a layer cake and is a good height, it serves 14-16 people. Split among 14 servings, the oat flour in this cake comes to a little over 3 carbs per serving, which is well within S guidelines.
You can play around with substituting flours if you don't have the ones I have listed here. However, you might have to play with the liquids as well. Since this cake is so moist from the cauliflower, the batter needs to be fairly thick and not overly moist.
You can bake this cake in a greased 9x13" pan at 350 degrees F for about 28 minutes. Let it refrigerate for a day or two and you have brownies.