Creamy Cauliflower and Kale Puree

Author: Charlotte March of New York, NY (Charlotte is a pretty amazing gal who was classically trained at the French Culinary Institute... learn more about why we love her here:)

When to introduce: 8-10 Months (always check with your pediatrician!)

Stars: 

Cauliflower and kale, both cruciferous veggies, are packed full of phytochemicals which are said to help prevent cancer. They also contain Vitamin A, Vitamin C and even calcium.

Ingredients: 

2 teaspoons olive oil

1 pound cauliflower, cut into 1-inch florets

1 cup roughly chopped kale or other greens

Kosher Salt (optional)

Directions:

Heat the olive oil in a medium pot over medium heat.  Add the cauliflower, season with a pinch of salt (optional), and sauté for 1-2 minutes.  Add 1 1/2 cups water and bring to a simmer.  Cover and continue to simmer for about 8 minutes, or until cauliflower is tender.  Stir in chopped greens and simmer for 3-4 minutes.  Remove from the heat and allow to cool for several minutes.  Drain; reserve cooking liquid.  Puree the vegetables in batches – adding the reserved cooking water as necessary to thin out.  Season to taste.

Servings: Fills approximately 4-5 Little Green Pouches.

Notes: Will keep for up to 2 days in the refrigerator or even longer in the freezer. To reheat, place the pouch in warm water to heat through.

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