9–11 months
Cauliflower and oats
Main mealPrep 8 minCook 20 minPortions: 2
Ingredients
- 2 tablespoons of fine rolled oats, labelled gluten-free
- 2 cups of cauliflower florets
- 250 ml water
Method
- Break the cauliflower into florets and leave out the firm core.
- Cook in water with no salt added until it crushes easily with a fork.
- Add the oats and cook, stirring often, until they are completely soft.
- Mash lightly with a fork, leaving small soft pieces.
- Let it cool and check the temperature.
Texture
Thick and lumpy, with no firm oat flakes and no fibrous strands of cauliflower left.
Serving
Serve warm. If it thickens, add a little more water while cooking.
Preparing for choking safety
The firm cauliflower core is not used; the florets must fall apart under your finger. No oat flake may stay firm.
Key nutrients
FibreProteinCarbohydrateVitamin C
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby 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.