Cauliflower & Potato Puree
- Under 10 minutes to prepare
- 10-30 minutes to cook
- Makes lots of portions, ideal for freezing in batches
- Can be frozen
- How to make
1 cauliflower head
4 small potatoes
3 tsp cumin seeds (lightly crushed with pestle and mortar)
2 tbsp coconut oil or olive oil
splash of milk or cream
How to make
Preheat your oven to 180°C / 160°C fan / Gas Mark 6
Break the cauliflower into small florets and discard the leaves. Place on a baking tray with the oil and crushed cumin seeds, and roast in the preheated oven for about 20 – 30 minutes until golden and aromatic
Meanwhile peel the potatoes, chop into quarters and steam for about 20 minutes until soft
Mash the potato and cauliflower together in a large bowl. You can make this as textured or smooth as you like, or can blend for a really smooth texture, adding a little water to loosen if required. You can also add a splash of milk or cream for a richer flavour and creamier texture
You can vary the consistency to help your little one explore different textures. The more textures they experience at a young age, the more open they are likely to be to try new things as they grow up. You can also add a drop of water, milk or cream and mash in, or alternatively blend until completely smooth.
With all purees be aware they are extremely concentrated - as the volume of ingredients reduces - so there is a lot of nutrition in just a small amount of puree. Start small and slow. Also why not complement with finger foods? Purees can easily be made into mash, soups and sauces for the rest of the family.
*The Department of Health and the World Health Organization recommend nothing but breastfeeding for the first 6 months of a baby's life. At around 6 months your baby may show signs that they're ready for solid food.