Cauliflower is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Raw cauliflower has a firm, dense texture with a mild, faintly sulfurous bitterness that many babies find off-putting. Steaming softens the texture to tender and pillowy and mellows the flavor considerably, while roasting adds a sweet, nutty, slightly caramelized depth. It pairs naturally with butter, cheddar, parmesan, garlic, lemon, potato, and mild spices like cumin or turmeric.
Steam florets until very soft - softer than you think necessary. Whole floret works as a handle. Should squish easily between fingers.
Serving ideas
Smaller soft florets or mashed cauliflower. Mix into other foods or serve as finger food.
Serving ideas
Roasted, mashed, riced, in soups, pizza crust. Extremely versatile.
Serving ideas
Cut into florets. Blanch for 3 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Blanch for 3 minutes before freezing. Keeps for up to 12 months.
Batch prep tip
Steam a whole head, separate florets for older babies, and puree the rest. Freeze in portions. Works as a base for almost any puree. Keeps 3 months.
Ingredients
Steps
Allergen note: contains dairy. Freeze in portions for up to 3 months. Stir into pasta or serve alongside roasted vegetables.
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