Cranberry Clementine Cauliflower Muffins

My creation for today utilizes 2 fruits and 1 vegetable.  I was curious about baking with cauliflower...



 But, before I could bake with it, I steamed and "riced" the cauliflower with a potato masher (I love this thing).

I pureed the clementines, then added the riced cauliflower, pureed until smooth and then added the rest of the wet ingredients: honey, oil, vanilla and eggs.

Here is the final result. I have to say, you can taste the cauliflower slightly.  But, they are still slightly sweet, high in protein, low in sugar and very filling.  I am happy for now.

Here is the recipe:

Ingredients:
2 c. almond flour
2 tsp. baking soda
1/2 tsp. Himalayan salt
2 tsp. cinnamon
1 1/2 c. riced cauliflower
1/2 c. pureed clementine (I used 4 small)
zest of said clementines...
2 eggs
1/4 c. honey
1/4 c. olive oil
1 tsp. vanilla
1 c. dried cranberries

Preheat oven to 350 degrees.
Whisk first 4 ingredients together in large bowl.
Zest clementines into food processor, puree peeled clementines in food processor.
Add riced cauliflower and puree until well combined.
Add eggs, honey, oil and vanilla and process until combined.
Pour wet mixture into dry and mix together, fold in cranberries.
Scoop batter into greased muffin pan (I brush my stone with melted coconut oil) and bake for 20-25 min (test with toothpick).

What do you think? Is baking with cauliflower weird?  Willing to try it?