Cauliflower is a cruciferous vegetable like Brussels sprouts, kale and broccoli and boasts an impressive range of micronutrients. It’s one of the few foods that provides some of every single vitamin and mineral that humans need.
Because of this I suggest steaming or roasting cauliflower before puréeing as this way the nutrients are retained and not lost in the cooking water if you boil it. Microwaving cauliflower is also perfectly fine too.
Cauliflower is one of the few foods that contain choline, a nutrient that few people know about but is linked to brain development and the synthesis of neurotransmitters, the messengers that go from your baby’s brain to parts of their body via the central nervous system.
And most people don’t get enough choline!
And of course, cauliflower is a great source of fibre which is good for both digestive health and heart health.
Cauliflower is a ‘windy vegetable’ however and some babies may suffer the unwanted side effects of trapped wind, diarrhoea, constipation, bloating or farting! All of this is normal and is just while their digestive system adapts to having a new food to deal with, so do persevere.
Cauliflower is a really versatile veggie and combines well with other foods such as carrot or sweet potato purée. It also works really well with flaked salmon, dark chicken meat or slow-cooked red meats like beef or lamb.
Leftovers can be frozen in baby BPA free pots or ice cube trays with lids. Fill right to the brim before covering to prevent freezer burn and allow to cool for up to 2 hours before placing in the freezer.
Cauliflower Purée
Ingredients
- 140 g cauliflower broken into florets
- 10 ml extra virgin olive oil
- pinch of cumin
- breastmilk formula, milk or water as needed
Instructions
- Wash the cauliflower and cut into small pieces.
- Steamer for about 10 min or until soft. You may also roast it, tossed in olive oil and covered with foil for 20 mins at 180 degrees c.
- Place the cooked cauliflower into a food processor or blender adding the olive oil if not used already.
- Add the cumin and puree until smooth.
- If the purée is too thick, you can thin it down with breastmilk, formula or whole milk or if its too thin baby rice makes an excellent thickener.
- Transfer some of the puree to a serving bowl, and serve your baby.
Notes
With thanks to Maria Pavlidou for her help in designing this recipe.
