This cauliflower puree is packed full of goodness! It’s tasty, nutritious and is overflowing with essential nutrients such as vitamin C and fibre.
1 tbsp. Coconut Oil
1 Small Cauliflower Head (cut into small florets)
50g Grated Cheese
1 Small Garlic Clove
1 tbsp. Parmesan
1 tbsp. Double Cream
- Preheat the oven to 200C.
- Place the cauliflower and garlic on a baking tray with a spoonful of coconut oil. Bake in the oven for 20 minutes turning occasionally (making sure the oil covers all the florets).
- When the cauliflower is cooked carefully place it (along with the garlic and remaining oil) in a food processor. Add the milk, cheeses, and cream and pulse until smooth.
- Serve immediately or pop in an ice cube tray to freeze (makes 10 ice cubes). Always allow a puree to completely cool before freezing.
Mumma’s Tip: Add a pinch of Garam masala to tantalise your little ones taste buds!
Caution: It’s advisable not to give your baby cauliflower until they are at least 8 months due to the sensitivity of a baby’s digestive system.