Swiss & Cauliflower

Ingredients

• 100g cauliflower florets
• 30g Swiss cheese, finely grated
• Splash of cooking water

Method

1. 01

   Break cauliflower into small florets and steam for 8–10 minutes until very tender.

2. 02

   Transfer steamed cauliflower to a blender with a splash of cooking water.

3. 03

   Add finely grated Swiss cheese and blend until completely smooth; the residual heat melts the cheese into a creamy sauce.

4. 04

   Cool and serve in age-appropriate portions.

How to offer

Serve on a preloaded spoon; Swiss cheese melts beautifully into a velvety cauliflower puree.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.