12–18 months
Baked cauliflower pieces
SnackPrep 10 minCook 28 minPortions: 4
Ingredients
- 1/2 cauliflower
- 1 teaspoon of olive oil
Method
- Break the cauliflower into florets and leave out the firm core.
- Halve each floret so it is big enough for your child to grasp, keeping the stalk as a handle.
- Toss lightly with the olive oil and lay them on a lined tray; add no salt and no spice.
- Bake at a moderate heat until the pieces are completely soft; take them out before they brown and harden.
- Squash one piece between your finger and thumb: if it gives easily it is ready, and let your child eat it sitting upright with someone beside them.
Texture
A soft piece that squashes easily under your finger, firm enough to hold by the stalk, with no browned hard edge.
Serving
Put one or two pieces down at a time and let your child pick them up.
Preparing for choking safety
The firm core is not used; only softened florets. The pieces are cut big enough to grasp rather than small and round. Raw cauliflower is never served.
Key nutrients
Vitamin CFolate
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.