Cauliflower Baby Food Ideas - Delicious Cauliflower Homemade Baby Food Recipes for Your Baby

Cauliflower in Baby Food Recipes - When can Baby Eat Cauliflower? Age for Introduction to Baby:
6-8 Months

The Goodness of Cauliflower:

Cauliflower (like other veggies in the same family such as broccoli and brussel sprouts) is packed full of phytochemicals which are said to help prevent cancer.

One cup of cauliflower is packed with Vitamin A, Vitamin C and even calcium. Cauliflower is a great addition to a healthy diet.

When can I introduce Cauliflower to my baby?

As with broccoli, cauliflower is not a good choice for one of Baby's first vegetables. It may cause gas and may also be a bit difficult for a young infant to digest. Cauliflower is best given to an infant between 8-10 months old but you could try it earlier. If your baby has had any digestive issues, it would be best to introduce cauliflower into the diet later rather than sooner.

As always, we recommend that you consult with your baby's pediatrician on introducing solid foods as generalities may not apply to your infant.

How to select the perfect cauliflower for baby food

Did you know that the "flower" of the cauliflower is actually called a curd? It sounds odd as we often thing of curds being a dairy product. The size of the cauliflower does not affect the taste so don't think that buying the largest or the smallest will get you the best tasting. You do want to buy a cauliflower that is almost wrapped in its green leaves. The leaves protect the tender curd from bruising and mold.

Store cauliflower in a plastic bag in the refrigerator with the stem portion down. The stem portion in the downward position will help keep moisture from pooling on the curd.

The best way to cook cauliflower

When cooking cauliflower you should always steam it to retain the most of its nutrients. Baking is another option but seldom is cauliflower baked by itself without being a part of a recipe.

Don't over steam cauliflower or you will find a mushy and bitter tasting veggie.

A Few Cauliflower Baby Food Recipes

Cauliflower - Basic Purée

1 Cauliflower

1. Wash cauliflower under cool water.
2. Peel away the green leaves to get to the "flower"
3. Chop the "flower" into small pieces; using just the florets will many times yield a smoother 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.

Cauliflower, Apple & Zucchini

1 small cauliflower

1 cored and peeled apple

1 small zucchini - chopped

1. Wash cauliflower under cool water.
2. Peel away the green leaves to get to the "flower"
3. Chop the "flower" into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.
4. Steam until tender - 1 peeled and cored apple with 1 chopped zucchini
5. Place cauliflower, apple and zucchini into your choice of appliance for pureeing and begin pureeing. Chop or dice for finger food
5. Add water as necessary to achieve a smooth, thin consistency - you will probably not need to add water as these foods are watery as it is.

Cauliflower Bake (8 months+ due to cheese)

1 large white cauliflower
2 tbs butter
4 green onions, finely chopped
2 tbs Flour
1 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 cup seasoned bread crumbs
2 Tablespoons grated Parmesan

1. Cook cauliflower whole in boiling water about 20 minutes.
2. Drain and place in baking dish.
In a small skillet, melt butter and saute green onions over medium-low heat for 5 minutes.
3. Blend in flour and cook for another 3 minutes over low heat - you're making a roux. Slowly stir in the milk and simmer until the mixture is smooth and thick, stirring constantly.
4. Add the garlic, pepper, and basil. You may increase the spices as you desire, we enjoy more garlic and even chopped garlic.
5. Pour the sauce over the cauliflower. Sprinkle with the bread crumbs and cheese.
6. Bake at 375 F for about 20 minutes or until slightly browned.

Cauliflower Soup - Creamy or Not

6 cups of chicken stock (low sodium all natural or homemade preferred)
1 large head of cauliflower
2 carrots
1/2 cup diced onions
2 tablespoons butter
1 clove garlic, crushed (or 2 tablespoons minced garlic)
pinch nutmeg
pinch of cinnamon
pinch of freshly ground black pepper
pinch of salt

Dice the carrots. Remove the leaves from the cauliflower and then cut the curds away from the stem. Dice the curds.

Use a large stock pot and melt the butter over medium heat. Add the garlic and the onions and sautee until translucent. Add the spices, stir then pour in the broth.

Add the cauliflower and bring to a gentle boil. Reduce the temperature, cover the pot and simmer for approx. 30 minutes until the cauliflower and carrots are fork tender. Stir occasionally.

Allow soup to cool for 10 minutes then puree to a consistency you like. Some prefer an entirely smooth soup while others enjoy some bits of veggies. You can use a blender, food processor or use an immerison blender straight in the pot.

If you want to make this creamy, replace 2 cups of water with milk. Enjoy!

Foods Good to Mix With Cauliflower:

Apples
Broccoli
Green Beans
Dried Beans
White Potato
Peas
Summer Squash - zucchini or yellow/crooked necked
Brown Rice
Lentils
Chicken
Beef
Pork

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