- Age
- 6 months+
- Prep
- 5 min
- Cook
- 12 min
- Difficulty
- Easy
Ingredients
- 100g cauliflower florets
- 30g Swiss cheese, finely grated
- Splash of cooking water
Method
- 01
Break cauliflower into small florets and steam for 8–10 minutes until very tender.
- 02
Transfer steamed cauliflower to a blender with a splash of cooking water.
- 03
Add finely grated Swiss cheese and blend until completely smooth; the residual heat melts the cheese into a creamy sauce.
- 04
Cool and serve in age-appropriate portions.
Gallery
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.
Nutrition note
Excellent source of calcium and protein. Contains vitamin B12 and phosphorus. Lower in sodium than many cheeses.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
