8-12 Months: Curried Cauliflower and Chickpeas

Cauliflower, chickpeas, and curry are a classic Indian flavor combination.

Ingredients: Makes about 3 cups

  • 1/2 cup low-sodium chicken broth (or vegetable broth or water)
  • 1/2 cup water
  • 4 cups cauliflower florets (about half a head)
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 teaspoon mild curry powder


  1. In a medium saucepan, bring the chicken broth and water to a boil. Add the cauliflower florets and the chickpeas. They won’t be covered by the liquid. Cover the pan, reduce the heat to medium-low, and simmer for 8 to 10 minutes or until the cauliflower is very tender. Cool slightly.
  2. Sprinkle in the curry powder. With an immersion blender, food processor, or knife and fork, mash the cauliflower and chickpeas until you get the desired consistency for your baby.

For a delicious snack or lunch for kids and grown-ups of all ages, add a beaten egg, 1/2 teaspoon salt, extra curry powder to taste, and enough panko for the veggies to come together. Form into cakes and saute in olive oil until brown.

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