I love cauliflower. Not only is it delicious by itself, it sings when accompanied by other ingredients. Cauliflower Plus was a favorite of both Big and Little as babies, and our entire family still enjoys this combination today.
Cauliflower is a good source for fiber and antioxidants, a significant source for vitamin c, vitamin k, and folate, along with other vitamins and minerals, such as vitamin b6, potassium, and magnesium. Unwanted side effects of cauliflower could include bloating and gas, and these symptoms are usually attributed to eating the vegetable in excess.
When introducing a new food to Baby, I err on the side of caution and introduce only one new ingredient at a time to watch for allergies. If 2 of the 3 ingredients in this recipe are new, consider starting with a more simple recipe, Simple Roasted Cauliflower.
This recipe freezes beautifully. Check-out this post for a recommendation on the perfect ice cube trays to freeze your homemade baby food.
Cauliflower Plus
- 1 head of roasted cauliflower (refer to recipe Simple Roasted Cauliflower)
- 3-4 carrots, diced
- 3-4 celery stalks, diced
- 1 small onion, diced
- 2 tablespoons coconut oil or olive oil
Heat pan over medium heat, and add oil.
Add diced carrots, celery, and onion. Spread in even layer across pan and leave undisturbed for 3 minutes until the underside is a golden brown. Stir and repeat 2-3 times.
To serve as a puree for baby food, combine the caramelized mirepoix and roasted cauliflower. Add water to achieve desired consistency and puree with immersion blender. Note, if you would rather use a blender (rather than the immersion blender) allow the ingredients to sufficiently cool or puree in small batches to avoid a blender explosion mishap that can occur when blending hot liquids.
To serve as a “rice,” use an immersion blender or blender with little to no liquid.
To serve as a side dish, combine the caramelized mirepoix with roasted cauliflower. Serve. You can layer flavor by coating with a light olive oil dressing or adding a topping, such as pine nuts.
To serve as a soup, combine the caramelized mirepoix with roasted cauliflower in a pot. Puree with immersion blender and thin with chicken or vegetable stock to the desired consistency.
