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Like a lightened mac and cheese, this is one sure way to get anyone to eat their veggies. You can also use all cauliflower or all broccoli in this dish, as long as it's 2 cups total. Double the recipe and serve it as a side dish for the whole family!
This recipe is intended for children 10 months and up.
1 cup (4 oz/125 g) cauliflower florets, chopped into pieces small enough for your child to eat safely
1 cup (4 oz/125 g) broccoli florets, chopped into pieces small enough for your child to eat safely
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup (4 fl oz/125 ml) whole milk, plus more if needed
½ cup (2 oz/60 g) shredded mild white cheddar cheese
Preheat oven to 375°F (190°C). Spray a small baking dish (just large enough to hold all the vegetables) with cooking spray or coat with butter.
Bring a saucepan half full of water to a boil over high heat. Add the broccoli and cauliflower and cook until tender, about 3 to 5 minutes. Drain and rinse under cold water; drain again. Pour the vegetables into the prepared baking dish.
Return the saucepan to medium heat and melt the butter. Whisk in the flour, let bubble for a minute or two, then slowly whisk in the milk. Let simmer for another minute, then sprinkle in the cheese, stirring until melted. If the sauce is too thick, add a tiny bit more milk. Pour the cheese sauce over the vegetables. Stir to combine.
Bake until browned and bubbling, about 15 minutes. Let cool before serving. Cover and refrigerate for up to three days.
Makes 4 baby-sized servings