Dr. Sonali Ruder—physician, chef, and blogger at The Foodie Physician—is back with yet another great book! I previously shared Sonali's delicious Sesame Roasted Broccoli from her earlier book, Natural Pregnancy Cookbook. Well, this time, she's got the fantastic Natural Baby Food: Over 150 Wholesome, Nutritious Recipes for your Baby and Toddler. It's all about giving your baby a great start to good health by planning a healthy diet.
And it's not difficult to give your baby the best food possible. Sonali offers loads of beautiful and simple-to-prepare purees, from "Pretty in Pink Raspberry Pear Puree" to "Turkey and Taters!"
In the interest of full disclosure, I should note that I didn't give my son any purees; we went the Baby-Led Weaning route and really loved it. Baby-Led Weaning (BLW) skips the spoon-feeding and goes straight to self-feeding finger foods. The great thing about Natural Baby Food is that it also includes a great variety of recipes for finger foods for babies and toddlers—so it's a great reference book, even if you do BLW.
I don't have a toddler at home anymore but I do still love healthy finger foods! I decided to make the book's Cauliflower Cheesy Bread. It's an easy recipe, and packed with antioxidants and an array of nutrients. Plus, it's gluten-free, grain-free, and low-carb—perfect for many who follow special diets.
- 1 head cauliflower (about 2 pounds)
- 1 egg (or 2 egg whites)
- 1 cup shredded cheddar or Monterey Jack cheese, divided*
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Marinara sauce for serving (optional)
Preheat oven to 450 degrees. Remove the outer leaves and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.
Transfer the cauliflower to a microwave-safe dish or bowl. Cover and cook in the microwave for 10 minutes. Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 for 20 minutes.
When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth. Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can. I got about ½ cup liquid.
Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix to combine.
Transfer the mixture to a baking sheet lined with parchment paper. Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick.
Let cool a little bit and then cut cheesy bread into breadsticks. Serve with marinara sauce for dipping.
To order your own copy of Natural Baby Food, click here. I make a small commission if you purchase through my links—which helps to keep this blog running.
For more kid-friendly cauliflower recipes, check out my Cauliflower Fried Rice:
Roasted Cauliflower Steaks Parmigiana:
I received a copy of Natural Baby Food for review and was not compensated for this post. All opinions are my own.