MADELEINE'S WHOLE BAKED CAULIFLOWER
This simple cauliflower recipe is perfect for you and your little one during stage 2 weaning!
The cauliflower goes brilliantly with our simple dahl recipe! All you have to do is: add 3 parts water to1 part dried red lentils (150g for a family of four), as well as a teaspoon of turmeric to a medium-sized saucepan.
Bring to the boil and then simmer for 10 mins before adding one diced tomato, and continue to simmer until it takes on the consistency of porridge, usually a further 10 – 15 mins, adding more water if necessary.
When ready, get a small frying pan and heat some coconut oil. Once hot, add the cumin (1/2 tsp), crushed coriander seeds (1/2 tsp) garlic (2 cloves), ginger (3cm grated) and cook until aromatic, approximately 30seconds. Add to the lentils and cook for a further 5 minutes.
Serve with broken off cauliflower florets for the perfect finger food accompaniment.
- 1 cauliflower
- A squeeze of Babease vegetable Keralan curry pouch
- 2 tbsp of olive oil
- 1 tsp of cumin seeds
- 2 tbsp of yogurt
- Mix the yoghurt, vegetable keralan curry pouch and cumin seeds together.
- Rub the mix into the cauliflower until well covered.
- Place in the oven at 200c and bake for 1 hour.
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