Creamy Cauliflower Cumin Puree
This velvety smooth puree combines the mildness of cauliflower, the richness of breastmilk, and the aromatic flavors of cumin and olive oil. Perfect for introducing your little one to new flavors and essential nutrients!
ingredients
- 1 small cauliflower head
- 2 tablespoons olive oil
- ½ teaspoon cumin powder
- ½ cup breastmilk (freshly expressed)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with olive oil and sprinkle with cumin powder. Toss to coat evenly.
- 3.
Roast the cauliflower in the preheated oven for about 20 minutes or until tender.
- 4.
Allow the roasted cauliflower to cool slightly, then transfer it to a blender or food processor.
- 5.
Add breastmilk to the blender and blend until smooth and creamy.
- 6.
If needed, add more breastmilk in small increments to achieve the desired consistency.
- 7.
Pour the puree into small serving containers or ice cube trays for convenient portioning.
- 8.
Allow the puree to cool completely before covering and storing in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- 9.
Serve the creamy cauliflower cumin puree warm or at room temperature to your little one.