Several years ago I co-hosted “New Years Rockin’ Eve’ with Dick Clark”. There’s nothing more magical then actually being in Times Square, seeing the ball drop and watching the literal shower of confetti float through the air at the stroke of midnight. How that night inspired a vegetable dish while I was sitting and staring blankly into a saute pan one evening, I have no idea. Maybe it’s because this delicious recipe reminds me of bright and colorful confetti and that was such a special night for me.
I took gorgeous summer vegetables from the farmers’ market, threw them in the food processor and, as Emeril would say, “BAM!” In minutes I had a vegetable dish that’s so easy for babies to chew and digest since the pieces are so small.
If you can’t find the vegetables I’ve used, you could substitute with what is available to you. Try using yellow or green squash for the patty pan squash, broccoli or cauliflower for the romenesco and any color bell pepper that looks appealing. If you’ve never seen or heard of romenesco, search it out. It’s packed with vitamin C, fiber and carotenoids (which have strong antioxidant properties) and it’s visually appealing — definitely one of nature’s cooler looking vegetables.
Chock full of vitamins and minerals, this is a good one for even those little ones that turn their noses up at the foods you really want them to eat.

Vegetable Confetti (Makes 8 Toddler Servings)

1 Cup or 1 Patty Pan Squash, chopped (You could also use zucchini or yellow squash)
1/2 Cup Asparagus, chopped
2/3 Cup Bell Pepper, chopped (any color)
1/2 Cup Romenesco
1 Garlic Clove
1 Tbsp Olive Oil

1. Place the first 5 ingredients in a food processor and pulse until you have small pieces.
2. Heat the olive oil in a medium saute pan over low to medium heat and cook for 3 minutes.
3. Cover, reduce heat to low and cook for 5 minutes or until vegetables are fork tender.
4. Cool and serve.

I wanted to cook something festive and naturally colorful for the 4th of July and came up with this heavenly blue potato gratin. Not wanting it to have a heavy 
cream sauce, I thought that the idea of “cauliflower cream” sounded so 
much more nutritious and delicious. Its kind of surprising that the cream’s main ingredient 
is a vegetable since it has such an undeniably rich taste. Let it be known, though, I don’t 
want to deceive Kenya into thinking he’s getting cream sauce. I want him to know 
that even cauliflower can be the star ingredient of a dish and give you just as much flavor, if not more, than heavy cream.
This is one of those perfect dishes to serve on the fourth because the 
adults will dig it too. I made it for a party and everyone loved the 
red, white and blue theme. Kenya loved peeling apart the layers and 
eating them one by one. Although weelicious stands by the concept that every recipe should be easy, 
fast and fresh, this one might take you a few extra minutes. But for 
me, it was worth it!

Blue Potato Gratin with Cauliflower Cream and Sun-dried Tomatoes (15 Toddler Squares)

1 1/2 Cups Cauliflower Florets
3/4 Cup Whole Milk
1 Garlic Clove
1/3 Cup + 2 Tbsp White Cheddar Cheese, grated
4 Blue Potatoes
12 Sun-dried Tomatoes, oil packed or sun-dried and then rehydrated in hot water for 10 minutes, chopped

1. Preheat the oven to 400 degrees.
2. Place the first 3 ingredients in a saucepan, cover and bring to a boil. As soon as it boils, lower the heat to a simmer.
3. Steam the cauliflower for 6-8 minutes, or until fork tender.
4. Place the cauliflower mixture (you may not need to use all of the milk) and 1/3 cup cheese in a food processor and puree until smooth.
5. Slice the potatoes, preferably on a mandolin or by hand into very thin slices.
6. In a buttered 9×5 loaf pan, make a double layer of potatoes (this will use about 20 thin potato slices).
7. Cover with a tablespoon of the chopped sun-dried tomatoes.
8. Make another layer of potatoes.
9. Cover with a thick layer of cauliflower cream.
10. Make a layer of potatoes.
11. Cover with a tablespoon of sundried tomatoes.
12. Make another layer of potatoes.
13. Cover with a thick layer of cauliflower cream.
14. Spinkle the top with cheese and cover the loaf pan with tin foil.
15. Bake for 45 minutes. Uncover and continue to bake 10 more minutes until cheese becomes golden.
16. Throughly cool, cut into 15 rectangles and serve.

Since Kenya started eating solid foods, I’ve been giving him cauliflower weekly. I find it to be one of the most versatile foods to 
cook. At the farmers market in California you can find it almost year round in different colors such as white, yellow and, yes, even purple. Cauliflower is a good source of vitamin C, B3 and folic acid.
The actual idea for this dish was not weelicious-inspired. I was originally making a similar roast cauliflower dish for my 
husband and I for dinner when I decided to leave out some of the 
florets for Kenya to eat. He not only loved the flavor, but its fun for him 
to hold his own food and feed himself. Nothing could be more healthy, fresh and fast 
then this roast cauliflower caramelized with garlic and onion flavor.

Roast Cauliflower (6-8 Toddler Servings)

2 Cups of Cauliflower Florets, any color
1-2 Tbsp Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Tsp lemon Juice

1. Preheat the oven to 400 degrees.
2. Place the cauliflower in a mixing bowl and drizzle with oil until
the florets are evenly coated.
3. Sprinkle with the herbs and toss to coat.
4. Place on a cookie sheet and bake for 40-45 minutes or until tender.
5. Take the cauliflower out of the oven and sprinkle with the lemon
juice.
6. Cool and serve.

Corn is such a versatile food. Not only is it amazing on the cob, when it’s added to purees, it has a creamy, starchy quality. The corn in this puree gives it not only a sweet taste, but also a creamy texture.
This recipe can be prepared in minutes and it makes 12 baby servings, so there’s plenty to freeze. Since it has a protein, vegetable and starch it’s a great option when you need to feed baby on the go and don’t feel like lugging three different containers with you.
Corn can be hard to digest, especially for immature tummies. I wouldn’t consider this the best option for a first food, but I’ve been giving this recipe to Kenya since he was 10 months old and he’s never had a problem. By pureeing the mixture, it’s easier to digest.

Chicken, Corn and Cauliflower Puree (12 Baby Servings)

1 Chicken Breast, boneless and skinless
1/2 Cup Cauliflower
1 Cup Corn, fresh cut off the cob or frozen

1. Place the chicken in a steamer pot over boiling water for 4 minutes.
2. Add the cauliflower to the pot and cook for 2 more minutes.
3. Add the corn and continue to cook for 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place ingredients in a food processor and puree. You may need to add some of the water from the pot to make smooth.
5. Cool and serve.

Garam Marsala has one of those fabulous, exotic names that scare most people off when they see it in the spice aisle. It’s actually a mix of cardamom, cinnamon, cloves, cumin, black pepper and coriander. This dish has a mix of protein, vegetables a starch and is vegetarian. You don’t need to add very much garam marsala which gives it a little kick and smells incredible.
I’m usually a stickler for farmers market fresh, but let’s be honest, not everyone has the option of keeping seasonal produce in the fridge at all times. Most of the items in this recipe can be canned or frozen.
I find canned organic tomatoes and beans to be a saving grace. They’re soft and the tomatoes have added juice which is nice when you’re thinning a puree. It’s not ideal, but when tomatoes are out of season, it’s a perfect time saving option.

Garbanzo Beans with Garam Marsala (12 Baby Servings, freeze 1/2)

1/2 Cup Cauliflower
1/4 Cup Peas (fresh or frozen)
1 Cup Brown Rice, steamed
1 Cup Garbanzo Beans, rinsed and drained(canned or fresh that have been soaked overnight and cooked)
1 Cup Tomatoes, chopped, canned or fresh
1/2 Tsp Garam Marsala

1. Add cauliflower to a steamer basket over boiling water.
2. Cover and cook for 3 minutes.
3. Add the peas and cook for a total of 5 minutes or until cauliflower is fork tender.
4. Place all the ingredients in a food processor and puree until smooth.
5. Cool and serve.

Getting your baby to eat his vegetables is a never ending challenge. Let’s be honest, what would you rather have, cheesy chicken casserole or broccoli and cauliflower puree?
I personally love any vegetable, maybe the reason is that my Mother made us eat them at every meal. Regardless, this puree is smooth and sweet. It could just be in my head, but the organic broccoli and cauliflower I get at the farmers market is somehow sweeter. Also, broccoli, pound for pound, has more vitamin C then oranges. At least I know there’s no pesticides in organic produce and Kenya is getting the freshest vegetables possible.

Broccoli & Cauliflower Puree (12 Baby Servings, freeze 1/2)

1 Cup Broccoli, florets and stem pieces peeled
1 Cup Cauliflower

1. Put vegetables in a steamer pot over boiling water.
2. Steam for 5 minutes or until fork tender.
3. Put vegetables in a food processor and puree until smooth.
4. Cool and serve.

This is one of those no brainer foods for baby. Steam it, throw it in the food processor and bam, you’re finished. It’s easy to freeze and can be mixed with other foods you’re planning to serve. The carrots are packed with beta carotene which converts into Vitamin A which helps vision and healthy skin and the cauliflower is a good source of Vitamin C. I always steam a few extra vegetables and chop them into baby bite size pieces, so Kenya can work on his fine motor skills and feed himself.

Carrot & Cauliflower Puree (10 Baby Servings, freeze 1/2)

15 Baby Carrots
1 1/2 Cups Cauliflower, cut into florets

1. Wash the vegetables and put them in a steamer basket over boiling water.
2. Steam for 6 minutes or until fork tender.
3. In a food processor, puree using some of the cooking water to thin the puree.
4. Cool and serve.

I took a baby nutrition class yesterday that I was so excited about. Sadly, it was totally uninsperational. Someone asked the teacher about turning babies on to spices and she said “maybe you can put in a pinch if it’s part of your culture”. Really!? When I go out to dinner I can’t wait to try Mexican, French, Thai, anything and everything that’s new and exciting especially when it comes to dishes with complex flavors. Why shouldn’t babies be turned on to interesting new tastes. In this dish I put curry, cumin and coconut, 3 things that turn a blah dish into something exciting. Any time Kenya tries Indian food he gobbles it up.

Indian Fish (10 baby servings)

1 Cup Coconut Milk
1 Tsp Curry
1/2 Tsp Cumin
1/2 Potato, peeled and cubed
1/2 Cup Cauliflower
1 Tilapia Fillet (any whitefish will do)
1/2 Cup Frozen Pea

1. In a saucepan, bring coconut milk and spices to a boil. Add potato and simmer for 2 minutes.
2. Add cauliflower and cover 2 more minutes. Add fish and cover for 3 minutes.
3. Put all ingredients in a food processor and puree until smooth.
4. Cool and serve.
*If mixture is still too thick, add hot water to thin.

Blue food? I know what you’re thinking, she actually put blue dye in her babies food?! No, the ingredients in this delicious mash are blue potatoes and purple cauliflower. Now that I look at the picture again, does it look blue or purple. No matter how it looks, it tastes delicious. Don’t be scared of the color, the blue is an added vitamin boost. One of the first things I learned in culinary school was the brighter the fruit or vegetable, the more vitamins it contains. In this case, the dish is packed with potassium and vitamin C. Pretty to look at and fantastic for baby to eat.

Blue Mash (Makes 12 Baby Servings, freeze 1/2)

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Whole Milk (you can also use the water remaining under the steamer pot or rice milk)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.