Cauliflower and passionfruit ice-cream cake

1.Make passionfruit curd. Place ½ cup of the passionfruit pulp in a small food processor; pulse a few times to loosen the seeds from the pulp. Strain over a small bowl; discard seeds. Combine strained passionfruit, remaining passionfruit pulp, the sugar and butter in a small saucepan over medium heat until butter melts and sugar dissolves. Whisk eggs and egg yolks in a medium bowl until combined. Pour in passionfruit mixture, whisking constantly. Return mixture to pan over low heat; whisk constantly until mixture thickens and coats the back of a wooden spoon. Transfer mixture to a medium bowl; cover surface directly with plastic wrap. Cover; refrigerate for 2 hours or until set.

2.Grease an 18cm (7¼in) round springform pan; line base and side with baking paper.

3.Place seed mix, dates and maple syrup in food processor; pulse until mixture just forms a sticky crumble and holds together when pressed. Firmly press mixture on base of the pan. Freeze until required.

4.Make filling. Place cashews in a medium bowl with enough cold water to cover. Stand for 30 minutes; drain. Steam or microwave cauliflower for 5 minutes or until tender; drain. Cool. Push passionfruit pulp through a sieve over a bowl; discard seeds. Blend cashews, cauliflower, passionfruit juice and remaining ingredients in a high-speed blender until smooth. Be careful not to let the mixture overheat. Pour filling over frozen base in pan; smooth the surface. Freeze for 30 minutes.

5.Spoon chilled passionfruit curd on filling; smooth the surface. Cover; freeze overnight. Decorate ice-cream cake with passionfruit and passionfruit flowers, before serving.