This is a very simple and yummy way to get some calcium into your toddler, as cauliflower is packed full of the stuff. I started feeding this to my son when he was about 8 months old. Taking advantage of his tendency at that time to put everything in his mouth, I placed a few florets of cauliflower on his highchair tray in front of him, just to see what would happen. He popped them right in. No protest, and he’s liked cauliflower ever since.
Or as he calls it, “kai-fleur.”
The grown-up version is different only in that it’s a little spicier and has a few more ingredients. There’s no reason you couldn’t add any of these extras to the toddler version. A bowl of the grown-up version makes a great light dinner or lunch on its own, but can be made more filling if served alongside brown rice.
If you don’t have golden raisins or cashews around, don’t let this stop you from making it. Regular raisins and peanuts make decent substitutes, but even if you leave them out entirely the dish will still be a hit.
Curried Cauliflower: Toddler Version
Heat in saucepan over medium heat:
1 tbs oil
1 tsp curry powder
When the spice starts to sizzle, add:
Half a head of cauliflower, florets cut into small bite sized pieces
1/4 cup of water
Mix thoroughly so that the water forms a paste with the spice and coats the florets. Cover the pan and let it cook until cauliflower is soft, stirring occasionally. This should take about 8 minutes. Most of the water will have evaporated but if there’s some left in the pan you can just drain it out.
Curried Cauliflower: Grown-Up Version
Heat in a large saucepan over medium heat:
2 tablespoons oil
1 medium onion, diced small
Let the onion cook for about 5 minutes until it’s softened.
2 tablespoons curry powder
1 teaspoon salt
Stir to mix the spice into the oil, then add:
1 head of cauliflower, florets cut into bite-sized pieces
½ cup golden raisins
½ cup of water
Mix thoroughly so that the water forms a paste with the spice and coats the florets. Cover the pan and let it cook until cauliflower is soft, stirring occasionally. This should take about 8-10 minutes. Most of the water will have evaporated but if there’s some left in the pan, cook it a bit longer with the pan uncovered.
Turn off the heat and add:
1 cup frozen peas
½ cup cashew halves or pieces
Stir to combine. The heat of the pan should thaw the peas.