Prep Time:  5 minutes   Cook time:  20 minutes

Makes about 1 ice cube tray worth of extra for freezing

1 head of cauliflower florets

1 cup shredded cheddar cheese

4 plum tomatoes diced and seeded

1/2 T unsalted butter

Steam cauliflower until soft, 15-20 minutes, so it’s extra soft for babies.  While you are waiting for you cauliflower melt butter in a small sauce pan.  Add tomatoes and cook over medium heat until soft, about 5 minutes.  Lower the heat and add in cheese and allow to melt, stirring often.

Once the cheese and tomato mixture is well melted and combined pour over cauliflower and mix well.  Transfer to a food processor and and puree to desired consistency.  Freeze the leftovers in a sterilized ice cube tray to keep for future use.

Related posts:

• Succulent Salmon
• Baby’s First Omelette
• Stuffed Winter Squash
• Hoggies in a Sleeping Bag
• Fitz Family Taco Night

Serves: 1   Prep Time: 5 minutes  Cook time: 8 minutes

2 egg yolks

1/4 cup baby spinach

1 t unsalted butter

1 T grated Parmesan cheese

In a small sauce pan heat butter over medium heat.  Once butter has melted add in your spinach and allow to wilt while stirring occasionally.  Once your spinach has wilted (about 2-3 minutes) pour in your egg yolks and cook until yolk is cooked completely through.  Sprinkle with Parmesan cheese.

Remove omelete from the pan and allow to cool on a cutting board.  Once the omelette has cooled, chop to desired consistency.  You can also add more cheese.  Serve up for you baby to enjoy!

Related posts:

• Feed my baby!
• Past Purees