MEGA CHRISTMAS CAULIFLOWER
- 1 bay leaf
- 2 sprigs thyme
- 2 garlic cloves, crushed
- Juice of 1/2 lemon
- 1 shallot, diced
- 2 tbsp fresh, frozen or dried cranberries
- 1 cauliflower
- Unsalted butter
- 1 tsp paprika
- 200ml no salt stock
- 200g sprouts
- 25g breadcrumbs
- 10g parmesan
- Small handful fresh parsely, chopped
Put garlic, shallots, cranberries, juice of half a lemon, thyme and bay leaf into a roasting tray with the stock.
Trim the leaves off your cauliflower and cut out as much of the stalk from its underside as you can, this will make it quicker to cook.
Put the cauliflower into the oven tray and scatter around your sprouts.
For smaller mouths, finely shred the sprouts and for children over 12 months, you can halve them, perfect for easy grabbing.
Add a few knobs of unsalted butter, drizzle with olive oil and sprinkle over paprika.
Scatter over the breadcrumbs and parmesan.
Cover with foil and roast in the oven for 30 minutes.
Serve topped with chopped parsley.
Babease Top Tip: The cauliflower will be so soft you can pull it apart, perfect for all stages of weaning because it is perfect to mash or serve as easy to grab florets.
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