Name: Baby Cauliflower Puree with Raspberries
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup cauliflower; 1 cup raspberries; 2 prunes; ¼ cup water

This baby cauliflower puree is made with steamed cauliflower, raspberries, and prunes, then blended into a puree for the perfect baby food cauliflower combo. It only takes 15 minutes to make the baby food puree that is vegan and nutritious.

I wanted to make a cauliflower baby puree, although thus far, my baby girl hasn’t liked the single ingredient vegetable purees. When the raspberry and cauliflower combination came to mind, I thought I must try making that combo for my baby.

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To my pleasant surprise, my girl loved this raspberry cauliflower puree sweetened with prunes. I was a little unsure as the sulfur taste in cauliflower throws many people off, including my partner but steaming and blending the cauliflower with raspberries makes this nutritious cruciferous vegetable palatable for babies. Dare I say even yummy? I think so. Blending raspberries with cauliflower is one of the best cauliflower combinations for babies!

Benefits of this cauliflower puree with raspberries

Cauliflower is an excellent first food for babies when steamed and pureed. This cruciferous vegetable is full of nutrients to support a healthy liver and detoxification.

Cauliflower is also an excellent source of plant-based protein, contains the essential omega-three fats for brain health, and is high in vitamin C, Vitamin K, and folate, among other crucial nutrients for growing babies.

Raspberries blend well with steamed cauliflower into a beautiful cauliflower baby puree that is nutritious and yummy. The fruit raspberry is low glycemic and one of the top antioxidant-rich fruits to combat inflammation.

Both raspberries and cauliflower are full of healthy carbohydrates and nutrients to fuel your baby.

How to make cauliflower baby puree for babies

To make this puree, wash and chop the cauliflower into chunks. Place the cauliflower into the top steamer pot of a double boiler over boiling water and steam for 10 minutes.

Add frozen or fresh raspberries after 5 minutes of steaming the cauliflower and steam together for the remaining 5 minutes.

Place the steamed cauliflower, raspberries, and prunes into a blender with ¼ cup water, then blend for 30 seconds.

The raspberry baby puree with cauliflower will last for three days in the fridge. I freeze the leftover puree into rubber ice cube trays and pull out individual portions as needed to defrost for follow-up meals.