Cauliflower is a member of the brassicaceae (don’t ask me to pronounce it) family, along with broccoli, brussels sprouts, bok choy, rutabaga, and kale, and is a great source of fiber, viamin C, potassium, vitamin K, magnesium, vitamin B6, to name a few. I’m sure you have noticed by now the incredible versatility of cauliflower in all kinds of recipes! Thanks to its pale hue and neutral flavor, it can really lend itself to so many flavors and applications. You can grill it like a steak, mash it to mimic mashed potatoes, pulse and enjoy as rice, roll into pizza crust, bread, puree to make vegan sauces…. And now as a creamy, slightly tangy, and totally addictive dip!
Ingredients
How to select cauliflower
The head should be firm with densely packed florets and feel heavy for its size. The color should be white/creamy white. Avoid those with brown patches. Take a look at the leaves and make sure they’re fresh and green. That’s a sign that it was recently harvested. Avoid ones that are yellow. Also give it a smell. If it smells off to you, then it’s been sitting at the store way too long. You can also use frozen cauliflower.
How to roast cauliflower
Cauliflower is like a blank canvas. It will take on whatever seasonings you decide to add so don’t be afraid to experiment! You never know what delicious concoction you’ll discover! I personally LOVE it with Indian spices (You MUST try these roasted cauliflower and chickpeas!
Instructions
You can enjoy the cauliflower simply roasted but we’re going to go a step further this time! All that’s left to do at this point is to transfer the cooled cauliflower into a food processor/blender, add the other 3 ingredients, and blend! It doesn’t get any easier than this, does it? If a thinner consistency is desired you can add more milk or water (if you feel it’s creamy enough) to thin out the sauce.
Tips on how to serve to your baby
6 months: thinner consistency will go down better. Simply preload onto a spoon and place on the table/plate. Spread on top of soft-cooked veggies, toasted bread, stir into oatmeal, etc. 8+ months: offering thicker consistency will be great for texture experience and makes it easier for them to scoop with their hands. Continue offering utensils though. From this point on, you can serve it as a dip, spread on pizza, sandwich, or as a pasta sauce.
Other Cauliflower Recipes
Indian spiced roasted cauliflower Roasted cauliflower lasagna with quinoa Cauliflower alfredo pasta Creamy cauliflower chickpea soup Vegetarian cauliflower cornbread dressing
Did you make this baby and toddler-friendly dip? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
