This weekend I am leaving on a jet plane, all by myself. No Husband! No Babes!
Just me and a weekend filled with my two best friends, way too much eating, drinking and laughing, some serious shopping, a baby shower, some time with some old work friends and probably some more eating. Calories do not count on vacation.
Before I had the babes, I would have considered myself a pretty seasoned traveler. Between work and play I was traveling up to 6 months during the year. Fun and exhausting all at the same time. During that time, I was one of those people who complained about traveling – the lines, late and canceled flights, security, no more food on flights, the list could go on and on. But since the little one was born we have only flown twice, because traveling with babies and toddlers sucks even more, at least for me. You constantly have to be on -watching them, interacting with them, aware of everything they do, toting a few hundred pounds of snacks and activities with you. They are also constantly moving even if it is only in your lap. Tray up, Tray down, Tray up, down, up down, on and on. Not to mention that they always without fail go potty at the worst time.
While traveling with babies and tots, when you finally get to your final destination and you are going to either need a stiff drink or a long nap, or both.
But now, on my solo trip, I am giddy with the fact that for 3 hours I will be on a plane with nothing to do, no one to watch, no list to be done or check. Just me, some trashy magazines, a bag of candy and 3 full hours of uninterrupted bliss.
Oh how the tides have changed.
But before I leave, I had to make the little one some puree for her reusable pouches. I wouldn’t say I had to, but my guilt for leaving for 4 days was somehow creeping in and I felt I need to leave my hubby and babes with some food in the fridge.
This puree might look a little bland [I’m not even sure you can even see it in the picture] but I promise you it is anything but.
I started with very roughly chopping up some cauliflower and apples, which I did not even bother to peel. Threw them both onto a pan. Sprinkled some Tandoori on them because how else am I going to use up this huge bottle I have had for awhile. Tossed them in the oven and forgot about them until I started to smell something delicious. Something delicious with a hint of spice. Or maybe it is more of an earthy spice. Earthy spice? Is that even a thing?
Roasting is by far one of my favorite ways to prepare baby purees. It makes every food taste more dense. More sweet. More intense. It is also a very lazy way to cook and I am always a big advocate for being lazy in the kitchen. There is also little clean up, which is a lazy persons dream.
The outcome is a perfect balance of sweet, tangy with a slight kick from the tandoori.
Cauliflower + Apple + Tandoori
1/2 head of Organic Cauliflower
2 Orangic Apples
Sprinkle of Tandoori
Heat oven to 400 and line baking sheet with parchment paper.
Wash cauliflower and apples. Cut cauliflower into florets and place on baking sheet. Chop apple into long segments, cutting the seeds and core out but leaving the skin on. Place on backing sheet mixed in with the cauliflower. Lightly sprinkle the tandoori evenly over the cauliflower and apples.
Bake for 20-25 minutes or until cauliflower can be pricked with a fork. Let cool slightly and then place in blender or food processor, pureeing until smooth.
Will make roughly 25 ounces. Store in fridge for 4 days or freezer for 2 months.