Cauliflower Baby Food Recipe – Roasted Lemon Cauliflower
Tonight I roasted some cauliflower to dinner. Did you know that the “flower” of the cauliflower is actually called a curd?
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
Ingredients
1 head of cauliflower
1 Meyer lemon
pepper to taste
garlic (minced or powder) to taste
olive oil
Directions
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!
Category: 8 months, Finger Foods, Fruits and Veggies, More Baby Food Recipes, vegetables
My baby boy LOVES roasted cauliflower. He had some just this week. I drizzle mine with a bit of extra virgin olive oil, salt, pepper, garlic powder and then I add some lemon zest. Once it comes out of the oven I add some lemon juice and dust ever-so-lightly with parmesan cheese. I serve it to him with edamame or whole wheat pasta or just by itself.
Thanks for sharing this recipe! I’ve referenced your cauliflower au gratin on my blog as well.
Comment by Kendra — March 23, 2012 @ 9:43 am