Holly Bell's cauliflower & broccoli cheese
- Under 10 minutes to prepare
- 10-30 minutes to cook
- Makes about 30 ice cube sized portions
- Can be frozen
- How to make
120g broccoli (about 10 small florets)
105g cauliflower (about 6 small florets)
30g unsalted butter
15g plain flour
A little freshly grated nutmeg
245ml whole milk
70g cheddar cheese, grated
How to make
Boil the broccoli and cauliflower on the hob until a knife passes through the stalks easily
Drain and leave to cool a little
Melt the butter in a small saucepan over a low heat then add the flour and nutmeg and whisk well until melted
Allow the flour to cook for about a minute at this heat then add the milk gradually, whisking continually. Keep whisking and turn the heat up a little.
After about 5 minutes, the white sauce should have thickened a little
Remove from the heat and add the cheese. Stir well
Allow to cool for 5 minutes then add the broccoli and cauliflower before either serving with some sticks of cheddar cheese or pureeing for younger babies
- Dairy ingredients
- Gluten ingredients
A dish with family appeal. Experiment with different strength cheeses to see what your baby likes best. I always boil a couple of pieces of peeled broccoli stalk to offer as finger foods, they seem to be easier to hold than the florets.
Keeps in the fridge in an airtight container for 3 days or freezes well for 1 month. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.
*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.