Preheat oven to 350F, grease and line two 8" round pans

Boil the cauliflower until soft and throw in your food processor. You should get just under 1 cup of puree.

In a small saucepan over medium heat combine the buttermilk and earl grey leaves. Reduce to a simmer, stir occasionally for 5 minutes. Remove from heat and let infuse for about 15 minutes. Strain tea leaves out using a fine mesh colander or sieve.

Combine the sugar, vanilla and oil until well incorporated in a medium sized bowl.

In a small bowl whisk together the flour, ground tea leaves, and baking powder until combined.

Add eggs, one at a time, to sugar mixture.

Add in 1/2 flour mixture, 1/2 buttermilk mixture, alternating until all is added.

Pour the mixture into the prepared baking pans and bake for 30-35 mins, depending on your oven.

While cake is in the oven, heat a small saucepan on low heat with blueberries, lavender, water, and cornstarch, stirring often for about 10 minutes until blueberries start to pop.

Pour through a sieve over a medium bowl to strain out the lavender and blueberry skins

Add butter, powdered sugar, and milk to this bowl and beat until combined and fluffy.

Frost the cake once cooled and enjoy!