Steamed cauliflower for babies. How to make soft puree without lumps? Benefits of cauliflower

Cauliflower puree can be given to infants as complementary foods as early as 6 months, for bottle-fed or mixed-fed babies - at 4 months. Cauliflower is a storehouse of vitamins, minerals and beneficial acids. At the same time, it is safe for children, as it rarely causes allergies and has a gentle effect on digestion. In this article we will learn the beneficial properties of the vegetable and consider a recipe for cauliflower puree for babies.

Properties of cauliflower

Cauliflower is easily absorbed and digested, does not impair digestion, does not disturb stool, and does not lead to increased gas formation. Therefore, the vegetable is given to the baby as a first complementary food immediately after its introduction. In addition, it performs a number of useful functions:

• Saturates the body with important vitamins and elements, gives vigor and energy;
• Strengthens the immune system and is an effective prevention of colds. By the way, this vegetable contains much more vitamin C (ascorbic acid) than citrus fruits;
• Improves and restores intestinal function;
• Removes toxins and cleanses the body;
• Promotes the development of nerve cells;
• Prevents the appearance and development of anemia, replenishes iron deficiency;
• Strengthens the heart and blood vessels;
• Increases visual acuity;
• Relieves inflammation;
• Reduces the risk of cancer.

In rare cases, cauliflower can cause food allergies. In addition, if abused, it increases the acidity of gastric juice and enlarges the thyroid gland, leading to inflammation of the intestinal lining and impaired kidney function. However, this can be easily avoided if you follow the rules for preparing and eating vegetables.

How to introduce cauliflower into complementary foods

• Cauliflower puree is included in the baby’s diet at 6 months after the introduction of zucchini. If the baby is not gaining well, the vegetable is given at 7 months after the introduction of dairy-free and gluten-free cereals (rice, buckwheat and corn porridge);
• Start complementary feeding with half a teaspoon in the morning. Carefully observe the child’s reaction for two days. If symptoms of food allergy occur, delay administration and consult a physician;
• If there is no negative reaction, increase the portion of puree to 100 grams. At seven months the norm is increased to 150 grams, at eight months to 180, by one year to two hundred;
• When cooking, do not use salt and pepper! Such spices can be included in the diet no earlier than a year;
• For taste, you can add a little vegetable oil or low-fat sour cream to the puree;

• In order for the new product to be better absorbed, supplement your baby with breast milk after puree;
• Each time it is advisable to prepare a new puree; in extreme cases, the finished dish can be stored in the refrigerator for no more than 24 hours;
• It is better to cook from a fresh product, since this vegetable retains as much useful elements as possible. Choose your vegetable carefully. The inflorescences should be dense white with a greenish or yellowish tint without yellowed leaves, black and gray dots;
• If you can’t get fresh cabbage, you can use frozen cabbage. Before freezing, divide the vegetable into inflorescences, arrange the white and yellowish leaves separately. If you buy a product, make sure that it is without darkening and without pieces of ice;
• Give the puree warm, as cold food loses some of its beneficial properties, and hot food can burn the child’s delicate esophagus.

Cauliflower puree recipe

To prepare the puree, the cabbage is disassembled into inflorescences, thoroughly washed and filled with slightly salted water. Leave for half an hour. Do not wash or defrost frozen cabbage, but immediately place it in salted water for 30-40 minutes.

Then place the inflorescences in boiling water, the water should cover the pieces, and cover with a lid. Many parents are primarily concerned with the question of how long to cook cauliflower. On average, cooking takes 7-15 minutes, depending on the size of the vegetable, the hardness of the leaves, the cooking method and other factors. Cook the cabbage until soft, but it is important that it does not turn into porridge.

Take out the prepared vegetable and grind in a blender. Dilute the puree with the broth left after cooking. The consistency should be semi-liquid and homogeneous. For children older than one year, the vegetable can not be chopped, but cut into small pieces. After several weeks of complementary feeding and introducing different ingredients into the baby’s diet, you can cook your baby puree soup with cauliflower, potatoes, zucchini, tomatoes and other vegetables.

At first, it is better to combine two vegetables, then the number of components in the dish can be gradually increased. Remember that each product must already be included in the baby’s menu separately! A good recipe for a baby over 10-12 months old would be stewed cauliflower, omelet and casserole. Next we will look at a few more recipes with this vegetable for the baby. You will find details and rules for feeding infants.

Recipes with cauliflower for babies

Casserole

• Cauliflower – 0.5 kg;
• Milk – 1 glass;
• Eggs – 2 pieces;
• Grated cheese – 100 g;
• Greens and salt to taste.

Prepare and cook the cabbage. Beat the eggs and pour in the milk, stir, add salt if necessary. Pour the resulting mixture over the cabbage, sprinkle cheese on top and bake until golden brown at two hundred degrees. Decorate the finished casserole with chopped herbs. If desired, you can add tomatoes, peeled and cut into small pieces, to the recipe.

Cutlets

• Cauliflower – 0.5 kg;
• Flour – ¼ cup;
• Egg – 1 pc.;
• Chopped parsley – 1 tbsp. spoon.

Boil and chop the cabbage, break the egg, add flour and parsley. Mix well and form into small patties or meatballs. Fry in vegetable oil until tender or steam. These cutlets are good served with buckwheat, pasta or rice, or mashed potatoes.

Vegetable puree soup

• Cauliflower – 250 grams;
• Broccoli – 250 grams;
• Carrots – 1 pc.;
• Potatoes – 2 tubers;
• Greens to taste.

Prepare and boil the vegetables separately, cut and grind in a blender. Add finely chopped greens, pour in the broth after the cabbage and stir. For babies older than eight months, you can add chopped meat or fish to the soup. Products must be prepared separately, since meat and fish broths are not recommended for small children. When cooked, meat and fish release extractive substances that negatively affect digestion.

Vegetable stew with chicken

• Chicken fillet – 100 g;
• Cauliflower – 300 gr;
• Onion – ½ piece;
• Carrots – 1 pc.;
• Zucchini – 1 medium fruit;
• Tomatoes – 2 pieces;
• Green peas – 150 gr.;
• Low-fat sour cream - 4 tablespoons. spoons.

This recipe is suitable for children over one and a half years old. Cook the chicken separately and cut it. Finely chop the onion and carrots and simmer in vegetable oil. Prepare the zucchini and cabbage, peel the tomato, chop and add to the onions and carrots. Simmer until the tomatoes are soft, then add the peas and add sour cream. Mix the ingredients and simmer for another 5-7 minutes. Instead of chicken, you can use beef, rabbit or turkey.

Hello, Lyudmila!

My daughter will turn 6 months in a week and will need to introduce complementary foods. The pediatrician recommended that we start with either vegetables or porridge. But, since my baby is already gaining weight well, I am more inclined to vegetables.

Is it possible to start complementary feeding with cauliflower?

Thanks for the question. Indeed, starting with vegetables is very good and cauliflower in complementary foods can be the best way to introduce your baby to new foods.

At 6 months, the baby’s gastrointestinal tract matures and the child begins to show signs of readiness for complementary feeding. I have already talked about them in another article.

But for now we are not talking about large volumes, but only about introducing the baby to other foods. There is no need to overload the child’s gastrointestinal tract and focus on the standards given in the children’s clinic.

Why choose cauliflower

Cauliflower is very healthy for children and adults. It is rich in fatty acids, vitamins and elements (micro and macro). Cauliflower is not high in calories. Has the following effects on the body:

• does not cause allergies;
• improves digestion;
• increases hemoglobin levels due to its high iron content;
• protein (vegetable) helps improve liver function;
• normalizes metabolic processes;
• the condition of bone tissue improves;
• strengthens blood vessels.

But, even with all its usefulness, the beginning of complementary feeding with cauliflower is introduced strictly according to the rules and carefully.

When to use cabbage as complementary food

The best nutrition for a baby is mother's milk. Therefore, the question often arises: from how many months can a baby eat cauliflower and how to introduce cauliflower into complementary foods? When breastfeeding, complementary feeding can be started from 5.5 to 6.5 months.

Mother's milk still copes with all the needs of the child's body, so there is no need to worry that the child will not receive enough nutrients. Don't rush into starting complementary feeding.

1. For the first feeding, vegetables that grow traditionally in your area and are not brightly colored are suitable;
2. You can start with purees of the required consistency or give your child a microdose of boiled cauliflower;

• A microdose is a small piece, the size of a grain of rice;
• The child will try a new taste, try to swallow;
• The food will enter the stomach and trigger the production of the necessary enzymes for digestion;
• If you give your child food in a piece, you will see that it will come out undigested. However, the same thing happens with purees, just because of the liquid consistency, you won’t be able to see it in the baby’s stool.

What does this tell us? The gastrointestinal tract is only training and the child is not ready to take large amounts of food.

1. During the season, it is advisable to make puree from fresh cauliflower. You can easily get by with your own preparation:

• First you need to puree one vegetable;
• After, by seven months, prepare a combined puree of vegetables that you will be completely confident in.

1. If the introduction period falls in the winter: canned food or preparation from frozen vegetables is used. I’ll tell you below how to freeze cabbage to feed your baby.

Jars are convenient for travel or when force majeure occurs in the house. In this case, canned food is very helpful.

By the way! I would not recommend constantly feeding your child canned foods, because nothing compares to freshly prepared purees from properly selected products.

If you have chosen to puree the cabbage for now, then grind it to the required consistency using a blender.

Introduction rules

Cauliflower for children under one year old, like other products, has some rules of introduction so that the process of eating for your baby becomes an interesting and joyful event.

• The child eats food with his mother. He will develop an interest in food, which is extremely important for the development of the baby’s desire to eat and taste preferences;

After all, he is interested in eating in his mother's arms. This is your close contact, the child learns the culture of eating from you.

• New components in the diet are introduced after 1-2 days, if the baby has a tendency to allergies - after 3-5 days or a week. This is done so that it is easy to identify the food product to which an allergic reaction has occurred;

If you give everything and a lot, you will not understand what caused the deterioration of the condition.

• The volume of consumption is completely individual. It is important to look at the child and build on his capabilities, age and desires;
• The first couple of months are an introduction to nutrition; do not force your baby to eat, let your baby show interest on his own. Stuffing it into your mouth will take away all the desire and joy from eating;

• Complementary feeding in no way replaces breastfeeding. These 2 processes go in parallel!
• Microdoses of acceptable products can be given for reference.

Types of complementary feeding: pediatric and pedagogical

Pedagogical

This is a new approach to getting to know adult food, developing interest in new tastes and eating independently.

In pediatric cases, everything is calculated according to plan: time, volume, type. When teaching, there are no strict rules - you feel your baby.

1. The main difference is that food is not prepared separately. Your diet mainly consists of foods that are allowed for your baby. For example: soup without sauteing and frying, without fatty meats, etc.;
2. The child, together with his parents, tries “adult” food in micro doses. You cannot force your baby to eat. He is just getting acquainted, the main food is mother's milk;
3. With pedagogical complementary feeding, with age there is no need to grind food. When your baby can chew, he becomes familiar with solid foods and learns to swallow;
4. At five months of age, the tongue pushing (spitting) reflex disappears. The baby can already sit up, chew and digest food;
5. At first he sits in his mother's arms. After trying one product, you need to take a break for a couple of days to see a negative reaction if it appears;
6. Over time, the number of microdoses increases. The baby can already sit independently in his own place (chair) and use his own plate.

It is a great joy for him to do what mom and dad do! Breastfeeding doesn't stop.

1. The main task of pedagogical complementary feeding is gradual adaptation to adult food, to its consistency and taste. By the age of one year, the volume of food reaches several spoons.

What should you pay attention to with this type of complementary feeding?

• Your child's condition;
• Presence of allergic reactions;
• The health of parents or other family members from whose plate the baby eats;
• Eating healthy foods. The parental diet should consist of foods allowed for the small family member;
• Products that are prohibited for the baby (smoked meats, sweets, etc.) are not allowed to come into contact with the eyes.

Pediatric

1. The child eats separately from family members, separately prepared food of a special consistency;
2. Breastfeeding is not replaced abruptly; supplementary feeding occurs after complementary feeding.

Important! The child is not entertained or forced to eat.

As it was before: a theatrical performance was held and everything that needed to be eaten was crammed in.

In this case, there is a danger that the child will eat only for entertainment or will develop a hatred of food. Remember, your baby has a feeling of hunger, appetite and a sense of regulation of these processes.

The optimal solution when introducing complementary feeding is to combine two options: food in the form of purees and food from the mother’s plate.

Rules for boiling and preparing puree

What is the best cauliflower for first feeding and how to prepare cauliflower for complementary feeding?

Don’t worry, the main thing is to choose a good quality product and cook it, with maximum preservation of all the nutrients.

• When buying cabbage, pay attention to its appearance. It should be white, without dark spots, the leaves are green, dense and adjacent to each other. The forks are dense, the inflorescences are pressed;

If you decide to use cauliflower for the first complementary feeding, a number of questions always arise:

How to prepare cauliflower for first feeding? How long to cook cauliflower for complementary feeding.

To prepare the puree you need:

1. rinse cabbage forks;
2. soak for 10 minutes in salt water, this will get rid of harmful components if the cabbage was purchased and not grown yourself;
3. dry it;
4. divide the inflorescences into parts;
5. cook in a double boiler or boil. You need to cook fresh for 10 minutes, frozen for 15);
6. It is recommended to throw it into boiling liquid, this way there is minimal loss of vitamins;
7. next - the grinding process: with a blender or using a sieve;
8. if there is not enough liquid, add broth or boiled water.

How to freeze to preserve maximum usefulness

When freezing, you need to follow very simple rules and your baby will be provided with full-fledged healthy cauliflower for the winter.

• you need to choose a dense head of cabbage, without spots;
• separate the leaves and divide into inflorescences (so easy to store);
• soak in salt water and soak for about ten minutes;
• Rinse;
• keep in boiling water for three minutes;
• dry (wet vegetables cannot be frozen);
• portion into one preparation;
• This cabbage can be stored for about nine months.

How much to give and when

You may come across the opinion that cabbage should only be given to an 8-9 month old baby, because of its ability to increase gas formation or it can cause constipation.

Know! In practice, nothing like this was observed with the correct and timely introduction of cabbage into complementary foods.

Like all products, the beginning of complementary feeding with cauliflower should be organized gradually: half a teaspoon and brought to the volume that the child, due to his age, can eat.

Remember! The child is just getting acquainted with the tastes and small portions are still needed. The main food remains - breast milk.

Afterwards, when the baby grows up, the diet becomes complete with vegetable soups and other types of complementary foods, and milk is supplemented.

Have you given your baby cauliflower yet? Or are you just planning to do it? Share in the comments.

Cauliflower puree recipes

Cauliflower puree is a light side dish and a complete independent dish at the same time. Its calorie content without additives is 33 kcal per 100 g; it is an indispensable vegetable for the diet, while the inflorescences contain an impressive range of microelements and valuable dietary fiber.

How to make cauliflower puree

To make the puree truly healthy, you need to choose the right head of cabbage. The leaves along the edges should be green and elastic, the inflorescences should fit tightly to each other. There should be no dark spots on them; these are the first signs of product spoilage.

Source: Depositphotos

Cauliflower puree

Before cooking, soak the head of cabbage in cold water, adding about 1 tbsp. l. salt per 2 liters so that there are no dirt particles or insects left in it.

Ingredients:

• cauliflower - 1 head;
• milk - 0.5 tbsp;
• butter - 2 tbsp. l.;
• salt - a pinch.

Preparation:

1. Divide the head of cabbage into florets of approximately the same size. Fill with water so that it completely covers the cabbage.
2. Cook over moderate heat for 15–20 minutes until the stalks are soft. Do not overcook, otherwise the florets will lose all their benefits.
3. Drain the water from the pan, add milk. Simmer over low heat for no more than 5 minutes.
4. Mash the cabbage or puree it in a blender. Add butter and beat again until smooth. Milk and butter will give the puree a delicate creamy taste.

If you like spicy dishes, fry chopped garlic in butter in advance, 2 cloves are enough, and add it to the puree before whipping.

Recipe for cauliflower puree with cottage cheese

This recipe will make the puree denser and more satisfying.

Ingredients:

• cauliflower - 0.5 kg;
• low-fat cottage cheese - 50 g;
• milk - 0.5 l;
• egg - 1 pc.;
• turmeric - 1 tsp;
• salt and pepper - a pinch.

Preparation:

1. Wash the cabbage and separate into florets. Pour in milk and cook over medium heat until soft, 15–20 minutes. During this time, the milk should boil away by about half.
2. Puree the cabbage with the remaining milk.
3. Separate the yolk from the egg, mix it with cottage cheese and turmeric. Add the mixture to the puree, add salt and pepper.
4. Simmer over low heat for about 5 minutes, stirring. The puree should thicken a little.

Fresh leaves of parsley, spinach, and a sprig of dill will complement the taste and benefits.

Cauliflower puree with melted cheese

Ingredients:

• cauliflower - 0.7 kg;
• onion - 1 pc.;
• processed cheese - 4 tbsp. l. (or 2 cheeses);
• garlic - 2 cloves;
• salt and pepper - to taste.

If you are preparing purees for children, you can omit the garlic.

Preparation:

1. Separate the cabbage into florets and boil until soft. If you are using fresh, you can put it in cold water and put it on the stove. If you only have frozen, put it in boiling water.
2. Chop the onion, finely grate the garlic or mash with a press. Fry the onion in olive oil until translucent.
3. Mix boiled cabbage with onion and garlic, puree with a blender.
4. Add cream cheese and beat until the consistency is fluffy and smooth.

Important: the taste of the dish will be greatly influenced by the quality of the cheese. Choose a quality product, not a cheese product!

Dietary cauliflower puree

This side dish is indispensable for a dietary table. Celery has a negative calorie content, meaning it requires more calories to be digested than it contains.

Ingredients:

• cauliflower - 0.6 kg;
• celery root - 0.3 kg.

Preparation:

1. Divide the cabbage into florets, cut the celery into cubes. Pour in water until it completely covers the vegetables.
2. Cook until the cabbage is ready for 15–20 minutes over moderate heat.
3. Drain the water, you will need it later.
4. Puree the vegetables in a blender, adding the broth in which they were cooked, until you get a delicate creamy consistency.

Add spices or herbs if desired, but do not overdo it. Spices whet your appetite; you will probably eat more of a spicy dish.

You can make a variety of side dishes from cauliflower. Prepare it yourself in the fall, so you will always be confident in the quality and safety of the product.

Cauliflower puree for children - general principles and methods of preparation

Many people love cauliflower due to its mild and delicate taste, ease of preparation and low calorie content, which is combined with high nutritional value. Cauliflower contains various vitamins and valuable microelements, while it is more easily absorbed by our body (compared to white cabbage) and does not cause the formation of gases in the intestines. This is why cauliflower occupies such an important place in children's nutrition.

Dishes made from this vegetable are often given to children under one year of age as the first complementary foods, as they are beneficial for the children's digestive tract and especially if the baby suffers from constipation. Cauliflower is rich in easily digestible proteins, which contain large amounts of amino acids, proteins, mineral salts and carbohydrates, as well as vitamin C, vitamins PP and A and B vitamins.

At the same time, preparing cauliflower dishes is very easy and quick. In baby food, the most common are purees and puree soups, for the preparation of which cauliflower is used.

Cauliflower puree for children - food preparation

The preparation of this dish begins with the selection of cauliflower. The vegetable must be of high quality and fresh, which can be confirmed by carefully examining its appearance. Fresh cabbage is distinguished by elastic inflorescences of pure white color, without blackening or other defects, with bright green outer leaves, also dense. To prepare puree for a child, it is best to take cabbage that has inflorescences tightly pressed together. Cabbage with dark spots on the inflorescences and withered leaves should not be taken, since, most likely, it is not fresh, and therefore will not bring any benefit.

It happens that it is not possible to buy fresh cauliflower, but frozen cauliflower is available for sale. Whether you buy it or not to prepare a meal for your baby is up to you, however, remember that when frozen, many vitamins and microelements are lost. Therefore, for baby food it is better to choose only fresh foods, including vegetables.

Cauliflower puree for children - the best recipes

Recipe 1: Cauliflower puree for first feeding

You can start giving this puree to your child from 7 months of age, first 1 teaspoon per day, with a gradual daily increase in the portion by 0.5 teaspoon.

50 gr. cauliflower inflorescences.

1. In a small saucepan, boil the cauliflower inflorescences for several minutes (do not add salt to the water). Then, taking the cabbage out of the water, beat it with a blender, while blending, adding the vegetable broth in which the vegetable was cooked.

2. When the puree becomes homogeneous, it can be used for complementary feeding. When preparing it, you should not skimp on vegetable broth, since a product with a fairly liquid consistency will be more familiar to the baby and suitable for introducing adult food.

Recipe 2: Cauliflower and Carrot Puree

This puree can be prepared for kids who have mastered vegetable dishes made from one vegetable. It has a richer taste and higher nutritional value due to the addition of vegetable oil.

50 gr. cauliflower;

1 tsp. rast. oils

1. After thoroughly washing the carrots, peel them and cut them into pieces.

2. After washing the cauliflower, separate it into inflorescences.

3. Place vegetables in boiling water and cook for about 15 minutes.

4. Grind the finished cauliflower and carrots into puree using a blender.

5. Season the prepared puree with vegetable oil.

Recipe 3: Creamy Cauliflower Puree

The older the baby gets, the more foods there are to include in his diet, and the more interested he becomes in new tastes and new dishes. Offer him this light cauliflower puree topped with cream as a side dish for fish, and it just might become one of his favorite dishes.

200 gr. cauliflower;

0.5 tsp. lemon juice.

1. Boil the cabbage inflorescences in a small amount of salted water until half cooked. After draining the water, add cream to it and simmer together for about 10 minutes.

2. After this, adding lemon juice and salt to the resulting mass, grind everything with a blender until smooth. Serve, garnish with chopped herbs.

Recipe 4: Cauliflower Soup

An incredibly tasty creamy soup that can be used as a first course. Both children and adults will like it. This creamy soup goes very well with white bread croutons or a crispy baguette.

500 gr. cauliflower;

0.5 cups cream;

3 tbsp. l. butter;

yolks of 2 raw eggs;

2 tbsp. l. olive oil;

1. Finely chop the carrots and onions and fry them lightly in olive oil.

2. Having disassembled a medium head of cauliflower into inflorescences, set aside 5-7 of the smallest ones. Then, after boiling 1 liter of water in a saucepan, add the fried vegetables with finely chopped parsley root, bay leaf and cabbage inflorescences. Cook until the cabbage becomes soft.

3. Transfer the finished cabbage to a separate pan and grind it until it becomes a homogeneous puree.

4. Heat olive oil in a frying pan, add flour, fry lightly, add a little hot broth to get a creamy consistency, and mix the contents of the frying pan with cabbage puree. Strain the remaining broth and add it to the resulting puree, add small inflorescences there, add salt to taste and cook the puree soup for about 15 minutes.

5. Grind the egg yolks with cream and butter, and add the resulting mixture to the puree soup at the end of cooking. After heating it for a few minutes, remove from heat (there is no need to bring it to a boil).

Cauliflower puree for children - useful tips from experienced chefs

If you are preparing cauliflower puree for your baby's first feeding, there is no need to salt it, thinking that the baby may not like its bland taste. The fact is that the taste sensations of infants are very different from the taste sensations of adults. For the baby, this will be just the first acquaintance with adult food and new taste sensations. At the same time, it is important to pay very serious attention to the preparation of such dishes, since by teaching your child to eat vegetable dishes from the very beginning, you will not encounter the problem of organizing his balanced diet at an older age.

Cauliflower is an incredibly healthy thing. It contains a large amount of vitamins and microelements that are essential for the body, both an adult and a child. In addition, this vegetable does not contain coarse fiber, thanks to which, starting from 5–6 months, cauliflower can be gradually treated to infants. In any form? Of course, in the ground form. Today we will talk about ways to prepare cauliflower puree and prepare it for the winter.

Puree can be made from either fresh cabbage or. Preference is undoubtedly given to the first option. This issue is not discussed at all if the dish is being prepared for a baby.

Consider the rules for choosing a head of cauliflower:

• the head of cabbage should be dense and elastic;
• the inflorescences should be located as closely as possible to each other and have a light beige color;
• the green leaf mass should fit tightly around the head;
• Any darkening or damage is unacceptable.

Initially, the head of cabbage is disassembled into large inflorescences and washed under running water.

If the puree is being prepared for a baby, then large shoots additionally need to be soaked in a saline solution. To do this, dilute 2 tablespoons of sea or table salt in a liter of water. After the crystals have dissolved, the cabbage is immersed in the liquid for half an hour. This manipulation allows you to get rid of small insects that may have chosen the vegetable.

After soaking, large shoots are rinsed again and disassembled into small inflorescences. It's time to start processing the vegetable.

Methods for cooking cabbage for puree

There are several ways to boil cauliflower until soft. Let's look at each of them in detail:

• On the stove. The processed inflorescences are placed in boiling water and boiled for 15 - 20 minutes over medium heat. It is better to keep the lid tightly closed so that water-soluble vitamins do not evaporate.
• In a slow cooker. Cauliflower can be cooked using the “Stew” mode by adding a small amount of water to the bowl. In this case, the cabbage processing time is 15 minutes. The multicooker lid must be closed. Another option is to use the “Steam” function and boil the vegetable in a special bowl for 20 minutes after the liquid boils.

• In a steamer. If you prefer to use a double boiler, you will also need to cook the cauliflower florets in it for 20 minutes.
• In the microwave. The inflorescences are placed in a container suitable for use in microwave ovens and water is added. For 1 kilogram of cauliflower you will need 100 grams of liquid. The top of the cup is loosely covered with a lid or plastic bag. Cook the vegetable at maximum power for 5 minutes. After the specified time, check the readiness of the cabbage. This can be done using a kitchen knife or fork. If the tools do not penetrate inside well, then continue cooking at the same mode for another 3 minutes.
• In the oven. The cabbage is placed in a small baking tray and almost completely filled with water. Cook the inflorescences in the oven for 25 minutes. The heating temperature should be 180 - 200 degrees.

Classic recipe for making cauliflower puree

• cabbage – 1 head, total weight approximately 1 kilogram;
• butter – 50 grams;
• water or cabbage broth - 200 milliliters;
• salt – 1 teaspoon.

Prepared cabbage is thermally treated until soft by any of the methods listed above. Place half of the softened pieces in a blender bowl, add 100 milliliters of water and beat everything together until smooth. Then add the second parts of the products, salt and oil. The procedure is repeated. The finished cauliflower puree can be peppered with freshly ground pepper to taste.

Channel “Video. Recipes. Cooking" presents to your attention a recipe for making cauliflower and zucchini puree.

How can you diversify your purees?

You can add purees from other vegetables to the cabbage base. Goes great with cauliflower: carrots, onions, broccoli, pumpkin, zucchini, garlic and potatoes. You can also add chicken yolk and sour cream to the puree.

Watch the video from the “Video” channel. Recipes. Cooking", which tells in detail about preparing puree from carrots, cabbage and potatoes

Cauliflower puree for babies

Features of preparing puree for babies are as follows:

• the cabbage is thoroughly washed and soaked in saline solution;
• You need to cook cabbage in clean, preferably bottled water for baby food;
• no need to add any spices to the dish;
• the consistency of baby puree should be the same as kefir;
• You can dilute the puree with clean water, cabbage broth or breast milk;
• The oil used is olive oil, directly pressed.

Preparing puree for the winter

Vegetable puree from cauliflower is not covered for the winter, since any home preservation is contraindicated for children under 3 years of age.

The solution to this situation is freezing. Mashed potatoes without additives are packaged in small containers or plastic cups and sent deep into the freezer. Frozen cauliflower puree can be stored for approximately 10 months. The main thing is to maintain the temperature regime of the refrigeration chamber at the level of -16…-18ºС.