Often under appreciated, the cauliflower is one of our favourite vegetables. Packed full of Vitamins C and K, folate and potassium. Vitamin C helps wounds heal and is important for the growth and development of tissues as well as playing an important role in the immune system. Vitamin K helps bones to stay strong and healthy and makes sure blood clots so wounds can heal quickly. Folate works together with Vitamin B6 to help make red blood cells and makes sure our nervous system is working as it should be. Potassium is needed to maintain a good balance in body fluids and make sure all the nerves and muscles are staying strong and healthy.
When to give to your baby
Cauliflower is a great choice for one of baby’s first vegetables. We recommend to start weaning at around 6 months, however every baby is different so follow your instinct or consult your health visitor if you are not sure. For more information on weaning visit our weaning section in ‘your journey’. If you find it gives your little one gas, don’t be put off. Try leaving it for a few weeks before introducing it again as it can take a little while for your little ones digestive system to manage with digesting some fruit and vegetables. It's worth persisting with as its such a great vegetable for your little one to get a taste for.
The perfect cauliflower
Wherever possible we like to use organic cauliflowers, which means that they have not been sprayed or treated with any nasties. When selecting the perfect cauliflower for your baby’s food, try and pick one where the green leaves still look as fresh as the day it was picked. The florets should be firm and have a pleasant cabbage smell. Store in the vegetable drawer of the fridge upside down, to help keep the moisture in the florets instead of the core.
Best way to cook them for your baby
A wonderful way to cook cauliflowers is to steam them in just a touch of water. Once they are tender, puree until smooth and add to other more familiar vegetables that your little one has already developed a taste for. If you make too much, you can freeze the leftover puree in an ice cube tray for up to 3 months. To add a little bit more spice, try roasting with coconut oil and spices of your choice and then blend or fork to your desired consistency depending what stage if the journey you are at.