Cauliflower has become the new go to for foodies. It has the ability to be pizza crust, a mashed potato, a creamy soup, a rice substitute, or a crunchy appetizer dipped in hummus or ranch. I have yet to find a food it does not pair well with. It is like the super hero of the diet world, along side spaghetti squash, thanks to the low carbohydrate and gluten free movements of the last two decades.
While these new recipes are fascinating, my all time favorite preparation for cauliflower has always been roasted. A sweet onion and a whole head of cauliflower chopped, topped in olive oil and garlic salt and roasted for 45 minutes on a baking sheet. So that is how we are preparing it here, minus the salt. We are adding acorn squash to the mix for the added moisture and a slight sweetness I am sure your baby will love.
1 large Head of Cauliflower
1 large Acorn Squash
1 1/2 tbsp olive oil
1 Sweet Onion optional
1- Preheat oven to 375.
2- Cut the Acorn squash in half at the stem. Remove the seeds and place the squash face down in a glass baking dish. Place in the bottom rack of the oven right away.
3- Remove the large stem from the cauliflower and chop the whole thing into 1 inch pieces. *Chop the onion as well if using.
4- Spread the cauliflower and onion out on a baking sheet and drizzle with olive oil. Place on top rack of oven and roast for 45 minutes to 1 hour.
5- Scoop the soft inside from the acorn squash using a spoon.
6- Place everything in the food processor and blend! *If it is too thick for your Twist bags add 1 tbsp of water, at a time, until you reach the desired consistency.
7- Transfer to your Twist bags using the Foodii system and freeze for 3 months or refrigerate for 1 week!
