Chocolate-Cauliflower-Zucchini Snack Cake with Spicy Carrot-Pineapple Yogurt Sauce

Serves 6

¼ cup freshly squeezed carrot juice

¼ cup freshly squeezed pineapple juice

1½ large shallots, thinly sliced, divided

1 6-oz. container low-fat vanilla yogurt, divided

8½ Tbsp. sugar, divided

¹/₈ tsp. crushed red pepper

Salt and black pepper

¾ cup flour

6 Tbsp. unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. espresso powder

¹/₈ tsp. salt

1 egg

1 egg white

9½ Tbsp. extra-virgin olive oil

½ head cauliflower, cut into florets

1 cup shredded zucchini

1 Tbsp. chopped fresh parsley

1 Tbsp. pumpkin or sunflower seeds – roasted, salted, and shelled

1. Preheat oven to 350º. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease parchment.
2. In a small saucepan, bring carrot and pineapple juices, half of the shallots, half of the yogurt, ½ Tbsp. sugar, and red pepper to a boil, stirring. Reduce th heat to medium and simmer, stirring occasionally, until sauce is thick and reduced to about ¹/₃ cup, 20 to 25 minutes. Season with salt and pepper.
3. Meanwhile, in a large bowl, combine flower, cocoa, baking powder, espresso powder, and salt. Using electric mixer, beat remaining sugar, egg, and egg white to medium-high speed until pale in color, about 3 minutes; whisk in olive oil. Stir in cauliflower, zucchini, and remaining shallots. Stir in flour mixture and remaining yogurt alternately in two batches. Transfer to prepared pan; season with salt and pepper.
4. Bake 13 minutes. Increase temperature to 450º; cook until cauliflower is browned and just tender, cake is springy to the touch, and cake tester comes out with moist crumbs, about another 20-22 minutes. Let cool slightly. Spread sauce mixture over top and sprinkle with parsley and seeds; serve warm.