Steamed Cauliflower Puree for Baby Food

1. 1 Cauliflower (frozen)pack 400 g ≈ $1.80 130 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Leave the frozen cauliflower¹ in its frozen state and place it in a pot. Cover with boiling water just enough to barely submerge the florets.

2. Simmer covered on low heat for 10–12 minutes until tender: the florets should pierce easily with a fork and fall apart.

3. Drain the cooking water into a cup. Blend the cauliflower¹ until smooth or mash it through a fine sieve to make a lump-free puree, adding a little warm water if needed.

4. Cool until lukewarm (36–37 °C), testing with a drop on your wrist—it should not feel hot.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time.

In short

• A child's portion for ages 1–3; suitable from 4 months. For younger kids, halve it and purée.