6–8 months
Cauliflower purée
Main mealPrep 8 minCook 20 minPortions: 3
Ingredients
- 2 cups of cauliflower florets
- 1 small potato
- Cooking water
Method
- Break the cauliflower into florets and peel and chop the potato small.
- Cook them together in unsalted water until both are very soft.
- Drain and blend, or press through a fine sieve.
- Loosen with a little cooking water if needed, then let it cool.
Texture
Smooth, thick enough to drop slowly from the spoon, with no fibrous strands left.
Serving
Serve warm. If the smell seems strong, keep the recipe as it is rather than changing the ratio.
Preparing for choking safety
Leave out the firm cauliflower core; the florets should fall apart under your finger.
Key nutrients
Vitamin CFolatePotassium
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. 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.
Collections this recipe appears in
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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.