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Indian Cauliflower Cheese (V)

INDIAN BABY FOOD RECIPE – STAGE 2: 7 MONTHS PLUS

This creamy British dish is always a favourite in my household but I like to spice it up a little by adding some yummy garlic and cumin just it give it a little extra pizazz!

cauliflower and cheese

This meal is totally dedicated to white superfoods – cauliflower and garlic. Cauliflower is high in vitamin C, is great for healthy skin, brain function and combined with cumin is great for a strong immune system. This is perfect for the time of year now that the cold is beginning to settle in because not only will this meal boost your little ones immune system, garlic has anti-viral properties which will help to keep pesky cold and flu viruses away.

Oh and I just saw an ad in the Metro this morning advertising cauliflowers from Asda for just 60p!

SuperFoods included – cauliflower, garlic
Superspices included – cumin, black pepper

Cooking and preparation time: 15mins
Makes 4-6 servings

300g (11 oz) cauliflower florets – fresh or frozen
20g (¾ oz) unsalted butter
¼ tsp minced garlic
Pinch of ground cumin
1 ½ tbsp plain flour
130ml (4.5 fl oz) whole milk
Pinch of ground black pepper
25g (1 oz) cheddar cheese – mild or medium

Steam the cauliflower florets in a steamer or in the microwave by placing them in a microwavable dish, adding 1 tablespoon of water and covering with a lid (leaving a small vent) or cling film (piercing a few holes) and steaming for 7-8mins until tender.

Melt the butter in a pot on low heat, add the garlic and cumin and stir for 30secs. Then sprinkle in the flour and keep stirring until a loose paste has formed.

Pour in the milk in a little at a time stirring continuously until all has been poured in and let the sauce cook for a few minutes until it has thickened.

Remove from the heat, add the black pepper and sprinkle in the cheese a little at a time and stir until melted. Continue to do this until all of the cheese has been added and the sauce is smooth.

Stir in the cauliflower and mash or puree for babies as required. Alternatively leave the florets whole for older toddlers and offer it to them as a finger food. Great for helping babies practice their motor skills.

Tip: The sauce should be cooked on low heat throughout the recipe and use the smallest hob on the stove, this way you’ll avoid burning the butter and spices when you begin.

References

Ahmed, ZJ. 2012. Indian SuperMeals: Baby & Toddler Cookbook. London: Autharium

4 Comments Post a comment
  1. SRS #

    Hi – have been visiting your blog for some time now. This is a great recipe – thanks! However I have a question: My son is 10 months old and this recipe uses flour to thicken the sauce….is that ok? Is there any better substitute for the flour?

    07/11/2013
    • Hello – thanks for following! :) My daughter has never had a problem with flour so this recipe was fine for her. If you are concerned you could perhaps try cornflour as a thickening agent rather than plain white flour. But instead of adding the cornflour directly to the pan, you will need to make a cornflour mixture. Simply mix cornflour with water and use as required. Hope that helps.

      08/11/2013
  2. I like this spiced version!

    07/11/2013

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