Roasted Zucchini Cauliflower Puree
This nutrient-dense puree introduces your baby to the delicious flavors of both zucchini and cauliflower. You can serve it as is or add the leftover puree to soup or pasta.
Nutritional Information
- Loaded with beta-carotene for healthy eyes
- An excellent source of vitamin C to help with iron absorption and support the immune system
- A good source of potassium to help balance fluid levels and keep heartbeat regular.
- Contains vitamin K for healthy bones and blood clotting.
Roasted Zucchini Cauliflower Puree
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 20 ounces
Age: 7+ months
Ingredients
- 1 medium zucchini, roughly chopped
- 2 cups cauliflower, roughly chopped
- 1 tbsp olive oil
- 1/8 tsp dried oregano (optional)
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper, silicone mat, or spray with cooking spray. Place the zucchini and cauliflower onto the baking sheet and toss with the olive oil and oregano.
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Place the baking sheet in the oven and roast for 25-30 minutes or until tender when pricked with a fork. Let cool.
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Place the cooked zucchini and cauliflower into a blender or food processor and puree on high for 1-2 minutes, adding in liquid (fresh breastmilk, formula or water) if needed.
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Serve and enjoy, or freeze some for later.
Notes
Age: 6+ months
Yield: 20 ounces
Storage: store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Spices/Herbs: Adding spices to your baby’s foods is a great way to introduce more complex flavors at an early age. Some great spices and herbs to add to cooked zucchini are a pinch of mild curry, garlic powder, and cumin or you can add in a pinch of chopped fresh parsley, chives, mint, or cilantro.
