There’s a first time for everything, and the introduction of flavors to an infant’s palate is a voyage I deeply cherish. Drawing from my years of culinary expertise, I’ve sculpted the perfect roasted cauliflower steak recipe for your 6 to 8-month-old. Let’s set those tiny taste buds alight!
Cauliflower is a great food to include in a baby’s early days because it becomes very tender and flavorful when roasted. Some people are surprised to find out how nutrient-packed cauliflower is. Despite its pale color, it is a tremendously antioxidant-rich vegetable. Let’s try this Roasted Cauliflower Steaks Recipe!
Roasted Cauliflower Steaks Recipes
BLW Roasted Cauliflower Steaks
Equipment
Ingredients
- Oil or butter for greasing
- 1 large head cauliflower
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon garlic powder
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F. Lightly grease a rimmed baking sheet, or line with parchment paper.
- Slice the cauliflower into 1-inch-thick steaks and lay flat on the prepared baking sheet. Drizzle with olive oil and sprinkle seasonings on top. Move the steaks around on baking sheet to ensure each one is covered on all sides with oil and seasoning.
- Bake for about 25 minutes, until the cauliflower is lightly brown and very tender. Remove from the oven and top with cheese. Let cool slightly and break into finger-length florets to serve.
- Store leftovers in the refrigerator for 2 to 3 days, or freeze in a sealed container for up to 3 months.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cauliflower for baby led weaning
The best cauliflower for your baby is one that is heavy for its size, green, and crunchy. Stale cauliflower will have pale and drooping leaves. You want to make sure the head is full of fresh, firm leaves. Choose a head with creamy white curd and avoid large, dull-looking heads. Be sure to discuss allergy risks with your paediatrician. The best way to prepare cauliflower for baby is to cook it until it is very soft.
Cauliflower can be steamed, mashed, or grated. You can also use a steamer basket if you do not have a steamed cauliflower pot. Place the florets in the steamer basket, and cover them with water. The cauliflower will cook in a few minutes, depending on the size of the florets. Once cooked, you can serve your baby with cauliflower rice.
To prepare cauliflower for baby led weaning, you can use Eden Foods organic no-salt-added can beans. These are best for babies aged 8 months and up. Mashed beans are a great baby led weaning food because they are easy to digest and contain nutrients. You can also add the cooked cauliflower to finger foods and prepare finger food. You’ll be surprised at how easy cauliflower can be to prepare and serve.
Another healthy option for your baby is roasted cauliflower. Roasted cauliflower is also delicious and pairs well with other foods. When it comes to cauliflower for baby led weaning, this is the perfect food. Just remember to follow the directions carefully. Be sure to distribute the florets evenly in the steamer basket. Be sure to avoid overcooking it or the vegetables will turn out to be mush. This will change the taste of the vegetable and lose many essential nutrients.
Serving Suggestions:
For a burst of flavors, serve the cauliflower steaks over Thai Chicken Pad Thai, creating a harmonious blend of sweet and spicy notes. Transform your salad game by combining Blending Pineapple Ice Cream, roasted cauliflower, mixed greens, red onion, and a Thai peanut dressing – a unique and delicious combination that brings sweetness and creaminess to your greens.
For a heartier option, roast the cauliflower steaks until crispy and golden, then place them atop a bowl of Japanese Sesame Lamb Hot Pot, providing both texture and nutrition to the dish. Dice the cauliflower steaks and incorporate them into a stir fry with Japanese Veggie Beef Hot Pot, allowing the cauliflower to absorb the savory flavors. Alternatively, craft roasted cauliflower steak sandwiches on crusty bread with Stir Fried Beef and Broccoli, enhancing the experience with a kick of spicy mayo.
For a savory breakfast or brunch, top a Fluffy Greek Yogurt Pancake with roasted cauliflower, a fried egg, and Hollandaise sauce. The combination of textures and flavors creates a satisfying and indulgent morning treat. Lastly, roast cauliflower steaks until tender and toss them with Butter and Cheese Shio Ramen noodles, mushrooms, spinach, and a sesame-miso dressing, resulting in a comforting and flavorful noodle dish that incorporates the goodness of roasted cauliflower.
Cooking Tips:
When preparing the cauliflower, make sure to trim away the leaves and cut a head of cauliflower vertically into 1/2 inch thick slices or “steaks.” This ensures the cauliflower will cook evenly. Gently brush both sides with olive oil and sprinkle lightly with salt and pepper.
Roasting brings out cauliflower’s natural sweet, nutty flavor. I like to roast the steaks in a 400 degree F oven for 15-20 minutes, flipping halfway through, until lightly browned. Watch closely near the end to avoid overcooking.
Here’s a personal favorite seasoning combo – after roasting, sprinkle with a bit of fresh lemon juice, minced garlic, and chopped Italian parsley. It adds a bright, vibrant flavor. But you could also use chili powder, cumin or other spices.
Cauliflower steaks make a satisfying meatless main dish, but you can also chop and add them to salads, pastas or rice bowls. They’re so adaptable!
List of 5 FAQs:
1. Can I season the roasted cauliflower steaks for my baby? While the core recipe is tailored for 6 to 8-month-olds without added seasoning, you can introduce mild herbs like thyme or rosemary as your baby grows older. Always consult with a pediatrician before adding new ingredients.
2. How long do these cauliflower steaks take to cook? For the baby-friendly version, it typically takes 15-20 minutes in a preheated oven. However, always test with a fork to ensure it’s soft enough for your infant.
3. What if my cauliflower steaks break while slicing? No worries! You can roast the smaller pieces as they are. They’ll cook faster and can be a delightful little snack for your baby.
4. How can I store the leftovers? Place any leftover cauliflower steaks in an airtight container and store them in the refrigerator. They’re best consumed within 2-3 days. Reheat gently before serving.
5. Can I freeze the roasted cauliflower steaks? Yes, once cooled, you can place them in freezer-safe bags and store them for up to a month. Thaw in the refrigerator overnight and reheat gently before serving.
With these insights and suggestions, your culinary journey with the roasted cauliflower steak is bound to be flavorful, fulfilling, and absolutely delightful for both you and your little one. Enjoy every bite!
Dive deep into the art of crafting the perfect roasted cauliflower steak for your infant. Rich in nutrition and bursting with flavor, this recipe promises to be a favorite for those tiny tastebuds. Loved what you discovered? Share this recipe with fellow parents and subscribe to our blog for more such culinary delights!
Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.