Cati tried cauliflower earlier this week and she reacted pretty well to it (meaning: she ate it). Cauliflower is a pretty interesting vegetable because, while it stunk up my house when it was cooking, it looked and smelled like mashed potatoes when it was done. I didn't think it tasted like mashed potatoes though; despite its outward appearance is still tasted very much like a vegetable and not like a starch.
Cauliflower Purée
Source: Cooking for Baby by Lisa Barnes
Makes 2.5 cups
1 large head of cauliflower
2 Tbsp butter
Breast milk, formula, or cooking water (optional)
Remove the leaves and chop the head into small florets. Place in a large saucepan, fill with cold water, and bring to a boil. Cook for about 10-15 minutes or until tender.
While still warm, place the florets in the food processor with the butter and purée until smooth.
Storage: Up to 3 days in the refrigerator and 3 months in the freezer.
Note: Cauliflower needed no additional liquid to get a nice consistency.
Source: Cooking for Baby by Lisa Barnes
Makes 2.5 cups
1 large head of cauliflower
2 Tbsp butter
Breast milk, formula, or cooking water (optional)
Remove the leaves and chop the head into small florets. Place in a large saucepan, fill with cold water, and bring to a boil. Cook for about 10-15 minutes or until tender.
While still warm, place the florets in the food processor with the butter and purée until smooth.
Storage: Up to 3 days in the refrigerator and 3 months in the freezer.
Note: Cauliflower needed no additional liquid to get a nice consistency.
The players.
The purée.
The baby.
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