When selecting cauliflower from the grocery store, it is important to purchase a cauliflower that is almost completely wrapped in its green leaves. The leaves protect the tender curd from bruising and mold. The more leaves, the more protection.
Cauliflower is a good food for babies as it is packed with Vitamin A, Vitamin C and even Folate and Lutein! Here’s the but - cauliflower can cause lots of gas and tummy upsets. You may want to wait until baby is around 8 months old to introduce it.
This recipe for roasted cauliflower brings out a wonderful flavor and the subtle hint of lemon just makes my taste-buds smile!
Roasted Lemon Cauliflower
1 head of cauliflower
1 Meyer lemon
pepper to taste
garlic (minced or powder) to taste
Preheat oven to 375 degrees F
Wash, remove leaves & stalk bit
Wash again and then chop the cauliflower
Add cauliflower to a large baking dish and drizzle with olive oil – enough to have the bottom of the dish coated
Sprinkle on some pepper, dash of garlic powder
Slice up 1 meyer lemon (the tiny sweet ones) into thinnish slivers
Squeeze the juice from 3 small sliver slices over the cauliflower
Mix it all up then cover baking dish with tinfoil
Roast until fork tender – approx 20-35 minutes, check on progress because it can brown quickly!
Puree, mash or serve in bite-sized pieces. Add some pears or another fruit or veggie if desired.
Toss remaining lemon into a large jug of ice water and enjoy!