Cauliflower is in season during October and, once cooked, is a fantastic vegetable for puréeing and also for finger food while weaning. This cheesy cauliflower mash is a baby’s version of the classic dish, cauliflower cheese. It can also be used as a delicious alternative to potato mash in adult meals!
This recipe is for a large quantity to make the mash in bulk for freezing in ice cube trays or any other container of your choice, or to use straight away. You can defrost the cubes of mash and use in the Super Squish pouches for easy food on the go.
1 cauliflower head
1 tablespoon of butter (or to taste)
1 and a half handfuls of grated hard cheese
Add a little water to a pan with a tight fitting lid. Add the whole cauliflower (without all the leaves) and allow the water to boil, then turn down to a simmer and steam the cauliflower until it is very soft. I check by piercing the cauliflower with a knife. Just make sure that the water doesn’t run dry!
Once the cauliflower is cooked, drain the water from the pan and break up the cauliflower with a fork. Add the butter and cheese and using a handheld blender blend the mash until it has a very smooth, creamy consistency. You can add a little water if you need the mash to be less thick.