- 1/2 head of cauliflower, roughly chopped
- 2 apples, cored and roughly chopped
- 1/4 tsp Tandoori
Heat oven to 400 degree F. Line a baking sheet with parchment paper or silicon mat.
Place the cauliflower and apples on the backing sheet. Lightly sprinkle them with the tandoori. Place the baking sheet in the oven and bake for 20-25 minutes or until the cauliflower can easily be pricked with a fork. Let cool slighly.
Transfer the cauliflower and apples to a blender or food processor and puree for 1-2 minutes or until completely smooth, adding water in 1/4 cup increments if needed.
Age: 6+ months
Yield: roughly 25 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!