Cauliflower Puree is a great first food for babies. However, this delicious puree shouldn’t be limited in this way. Stir it through sauces for an extra veggie hit or add a little butter, seasoning and thyme to turn it into a silky and creamy side dish.
Pureeing cauliflower has also become popular to use as a replacement for mashed potatoes or to stir into meals as a veggie boost.
How to Choose a Cauliflower
When buying a cauliflower look for one that
- Is creamy white in colour and blemish-free
- Has firm and densely packed florets
- Feels heavy for its size
- Has fresh green leaves.
How to Make Cauliflower Puree
As the nutrients in cauliflower are water-soluble they can leach into the water during cooking. For this reason, it is best to cook the cauliflower in as little water as possible, doing this also avoids the cauliflower becoming waterlogged.
- Prepare: Remove base and outer leaves, wash and chop into small pieces. The more evenly sized the pieces are, the more evenly they will cook. However, don’t stress out about it too much as overcooking isn’t a problem.
- Cook: Place the chopped cauliflower in a pan with approx 3/4 cup of boiling water. Simmer, covered, for around 10 minutes, or until tender. The smaller you chop your cauliflower the faster it will cook. I chopped approx 0.5-1cm thick.
- Blend: Puree until smooth adding 1/4 cup of the cooking liquid (or baby milk) until desired consistency is reached. You can blend in a food processor, high-speed blender or with an immersion (stick) blender. Alternatively, you can mash for a more rustic, chunky texture.
If making as a family side dish, rather than a baby puree, when blending add butter, salt and lemon juice to taste.
Cauliflower Puree for Babies
Cauliflower puree is excellent mixed with other vegetables, grains and proteins. Try mixing it with
- Broccoli Puree
- Carrot Puree
- Pea Puree
- Sweet Potato Puree
- Pumpkin Puree
- Brown rice
- Pasta and cheese sauce
- Quinoa and cheese sauce
Other Uses for Cauliflower Puree
- Side Dish: Blend with butter, salt and seasoning for a tasty side dish. It works with most dishes you would serve with mashed potatoes, such as; chicken, steak, lamb, fish or scallops.
- Veggie Boost: Add to smoothies, sauces or baked goods as a great way to get more vegetables into your family’s diet. Remember it is always good to celebrate the vegetable rather than trying to hide it or sneak it in, let your child see how versatile vegetables can be!
- Refrigerate: Allow to cool, place in an airtight container and refrigerate for up to two days.
- Freeze: Allow to cool, spoon the puree into ice-cube trays and freeze until solid. Once they’re fully frozen, quickly pop them all out and place the frozen cubes into a freezer bag or container and return to the freezer. Thaw overnight in your refrigerator.
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- Food Processor, Blender or Immersion (stick) blender
- 1 Medium Cauliflower
- 180ml (3/4 cup) Water
Extra ingredients if making as a side dish
- 42g (3 tbsp) Butter
- 1 tsp Salt (or to taste)
- 1 tsp Fresh Thyme (optional)
- Cracked Black Pepper (to taste)
- Remove the base and outer leaves from the cauliflower and wash. Chop into small 0.5 - 1 cm (0.2-0.3 inch) pieces. Don't worry about keeping florets intact
- In a large pot, bring 3/4 cup (180ml) of water to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 10-15 minutes, or until the cauliflower is very tender.
- Use a slotted spoon to transfer the cauliflower to a food processor. Blend until smooth adding some of the cooking liquid if needed (alternatively add baby milk).
If making as a side dish
- Add the butter and blend until smooth. Add salt and pepper, adjusting seasoning to suit taste. Add the thyme and process until just combined.