Today we have a mouthwatering cauliflower puree recipe for you that’s rich in calcium and perfectly smooth.
Cauliflower is a wonderful food for your growing baby – rich in anti-oxidants and B vitamins.
It gets a bad rap (mostly from those of us forced to eat overcooked cauliflower as children!) but it’s truly delicious when properly prepared.
We created this recipe with leftover cauliflower, after discovering that our little one was not interested in it as a finger food! We decided to whip up a tasty puree instead and he absolutely loved it.
We served with a side order of whole wheat pasta, although it would be yummy served alone, too!
A word of caution: Whilst cauliflower is a nutrient dense veggie and very healthy, it can cause gas (wind). You might like to delay the introduction of cauliflower until later 8 months or later if your baby tends to get gassy.
To Make Creamy Cauliflower Puree For Baby You Will Need…
4 oz (1/2 cup) cauliflower florets
around 6 fl oz (3/4 cup) homemade chicken stock
pinch nutmeg
pinch turmeric
1 tbsp ricotta cheese
2 tsp natural yogurt
Preparation is simple!
Heat the chicken stock in a small saucepan, add the cauliflower and simmer until the cauliflower is fork tender.
Drain (reserving the liquid), then place the cooked cauliflower in a food processor along with the remaining ingredients.
Blend until smooth. You can add back in as much of the reserved chicken stock as you need to achieve the texture your baby will enjoy.
TIP: The resulting puree has a delicate flavour. For a more robust taste, add 2 tbsp sauted onion to the blender before pureeing, or try a pinch of garlic powder!
More cauliflower baby food recipes, tips and ideas
Do let us know if your little one enjoys this too – or if you have any of your own cauliflower baby food ideas to share!
Sarah
Monday 30th of October 2017
I steamed some cauliflower and purreed it in my food processor, adding a bit of the cooking liquid to thin it down. My 7-month didn't love it, but I alternated it with bites of sweet potato (which he loves) and he ate it. We'll keep trying. I did that with broccoli too, and after several times, he would eat the broccoli without me having to serve it with sweet potato.
Christine
Wednesday 20th of September 2017
Mmm - that sounds really tasty - we're going to try this for ourselves, roasting the cauliflower is a really nice touch! Thank you Jennifer
Jennifer
Tuesday 19th of September 2017
We make a cauliflower soup by blending carmelized onions and roasted cauliflower with chicken stock. We carmelize the onions in a little olive oil on the stovetop in a covered skillet. At the same time we roast the cauliflower (tossed with a little olive oil and paprika) in the oven at 375F. If we want chunks like potatoes and carrots, we cook them in the chicken stock at the same time. When everything is cooked, we blend the carmelized onions and roasted cauliflower with the chicken stock, mix the carrots and potatoes back in and mix in frozen corn.
This is a wonderful soup for the whole family and is great with or without the chunks.