Cheesy cauliflower mash

Cheesy cauliflower mash

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.

Ingredients:

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.

Cauliflower smoothie

October’s cauliflower smoothie

When I decided to do the seasonal smoothie campaign I wanted to focus on creating smoothies that are predominantly made up of vegetables with just a bit of fruit thrown in for sweetness.

While there is nothing wrong with all fruit smoothies, I’m trying to be more careful about how much sugar my 3 and a half year old has during the day. There is less sugar in a predominantly veggie smoothie than one that is mostly fruit, so that ticks this box. Also, this type of smoothie is a fantastic way to get additional vegetables into him without him knowing! It goes without saying that the smoothie had to be enjoyed by my 3 and a half year old. I wanted him to ask me for more when his glass was empty! Quite a challenge to say the least. I’m pleased to say that this smoothie passed the test!

There is an abundance of seasonal veggies in October. The most obvious of them all is, of course, the pumpkin. However, I’ve chosen to focus on one that tends to be overlooked – the cauliflower. My mission was to make a cauliflower smoothie! I don’t think you can be ambivalent about cauliflower – either you like it or you don’t! It isn’t one of my favourite veg and I don’t cook it often, so it was a challenge to come up with a smoothie recipe that made it the star. The great thing about adding cauliflower to a smoothie is that it has a rather bland flavour, and therefore can be used to bulk up smoothies without affecting the flavour too much.

Seeing as beetroot is also seasonal (and I had some left over in my fridge) I decided to throw that in too for a bit of vibrant colour. Avocado may not be in season, but I was looking for something that would add a creaminess to the smoothie. It worked brilliantly!

Ingredients:
70g fresh beetroot peeled
100g cauliflower
half a ripe avocado
2 small very ripe bananas (one large banana would work fine)
15 frozen raspberries (any frozen berries)
a small handful of ice
350/400ml unsweetened almond milk (my favourite brand is the Rude Health almond milk (a mixture of almond and rice milk), as it is naturally sweeter due to the addition of rice milk). Add milk to taste and to get the consistency you prefer.

Blitz and enjoy this yummy cauliflower smoothie!

Oliver cauiflower smoothie

This should fill about 5 Super Squish pouches, with a kiddie-sized glass left over for drinking straight away.