Cauliflower is a wonderfully nutritious vegetable as your baby’s food! It contains lots of vitamin C, is high in fiber and is a good source of folates and B vitamins. It also contains some calcium.

According to Wholesome Baby Food, the vegetable may not be a good choice as your baby’s first vegetables. This is because cauliflower may cause gas and can also be a bit difficult for a young infant to digest. It is suggested that you can start feeding your baby from about 6 months of age. Steamed or boiled and mashed, your choice. However, steaming helps it retain the most vitamins.

Try these few yummilicious cauliflower recipes for your little one today!

1. Basic cauliflower purée
Source: seriouseats.com
Ingredients: 

1 Cauliflower

How to make: 
  1. Wash cauliflower under cool water.
  2. Peel away the green leaves to get to the curd.
  3. Chop the curd (flower) into small pieces; using just the florets if possible. This will give you a smoother and better tasting puree. Steam until tender.
  4. Place into your choice of appliance for pureeing and begin pureeing.
  5. Add water as necessary to achieve a smooth, thin consistency.

For more info, visit Wholesome Baby Food’s website.

2. Cauliflower and baked apples mash
Source: almondbutterbinge.wordpress.com
Ingredients: 
  • 1/2 lb cauliflower florets
  • 1 small apple
  • little butter (optional)
How to make: 
  1. Steam the cauliflower until tender.
  2. Meanwhile, preheat the oven to 375 deg F (180 deg C).
  3. Score the apple with a knife, drizzle with olive oil and place on a baking sheet.
  4. Cook for 30 to 45 mins, until the apple is soft. Cool to a safe handling temperature.
  5. Remove the skin and core of the apple.
  6. Mash (or puree) the cooked cauliflower with the cooked apple, adding a little butter if desired.

For more info, visit Homemade Baby Food Recipes’ website.

3. Chicken, corn and cauliflower
Source: weelicious.com
Ingredients: 
  • 1 Chicken Breast, boneless and skinless
  • 1/2 Cup cauliflower
  • 1 Cup Corn, fresh cut off the cob or frozen
How to make: 

1. Place the chicken in a steamer pot over boiling water for 4 minutes.
2. Add the cauliflower to the pot and cook for 2 more minutes.
3. Add the corn and continue to cook for 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place ingredients in a food processor and puree. You may need to add some of the water from the pot to make smooth.
5. Cool and serve.

For more info, visit Welicious’s website.

4. Peach and cauliflower puree with ginger
Source: babyfoode.com
Ingredients: 
  • 1 cup cauliflower, roughly chopped
  • 2 cups peaches (2 peaches) fresh or frozen, pitted and chopped
  • 1/4 teaspoon freshly grated ginger
How to make: 

1. In a medium saucepan with a steamer basket, bring 2 inches of water to a boil over
medium high heat. Add the cauliflower into a steamer basket, cover, and cook for 7
minutes.
2. Add the peaches into the steamer basket on top of the cauliflower, fresh or frozen, cover
and cook for an additional 3 minutes. If using frozen peaches, you may need to steam for
an additional 2-3 minutes or until thawed. Reserve steamer water. Let slightly cool.
3. Transfer the cauliflower and peaches into a blender. Add in ginger. Blend on high for 1-2
minutes or until smooth, adding in 1/4 cup of reserved steamer water if your puree is too
thick.

For more info, visit Baby Foode’s website.

5. Mashed Cauliflower And Paneer
Source: momjunction.com
Ingredients: 
  • 500 grams cauliflower
  • 200 grams of full fat cottage cheese
How to make: 
  1. Remove the cauliflower from the stems and place in a steamer. Steam for 15 minutes or until the cauliflower is soft.
  2. Let the cauliflower stand for 5 minutes.
  3. Place the cauliflower and cottage cheese in a shallow dish and mash until you get a desired consistency.
  4. You can also season with salt and pepper.

For more info, visit Mom Junction’s website.

6. Chickpea-Sweet Potato-Cauliflower Baby Food Puree
Source: bettycrocker.com
Ingredients: 
  • 1 medium sweet potato, peeled, cubed (about 2 1/2 cups)
  • 2 1/2 cups small cauliflower florets
  • 1/2 cup canned chickpeas, drained, rinsed
How to make: 
  1. In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.

 

2. In blender or food processor, place sweet potato and cauliflower. Add chickpeas. Cover;
blend or process until as smooth as desired, adding some of the steaming water if needed.

 

3. Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into
ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When
ready to use, place individual cubes in the refrigerator to thaw.

 

For more info, visit Betty Crocker’s website.

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