Curried Cauliflower & Chickpeas

Guest Recipe From Jenna Hellwig:

  1. ½ cup low-sodium
  2. chicken broth (or vegetable broth or water)
  3. ½ cup water
  4. 4 cups cauliflower florets (about half a head)
  5. 1 cup canned chickpeas, rinsed and drained
  6. ½ teaspoon mild curry powder
  • 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.
  • 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.
  • Age It Up: For a delicious snack or lunch for kids and grownups of all ages, add a beaten egg, ½ teaspoon salt, extra curry powder to taste, and enough panko for the veggies to come together. Form into cakes and sauté in olive oil until golden brown.

Makes About 3 Cups

Check out Jenna’s cookbook!

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