Toddler recipe: Cauliflower cheese cakes
Whip up these easy cauliflower cheese cakes for your toddler at lunch or dinner time. They're great for baby-led weaning and easy to freeze
- Prep:5 mins
Nutrition per serving
- kcal 103
- fat 6g
- saturates 3g
- carbs 5g
- sugars 1g
- fibre 2g
- protein 6g
- salt 0.35g
- oil, for greasing
- ½ head of cauliflower, cut into florets (about 200g)
- 1 slice brown bread, ripped into chunks
- 1 egg
- 50g grated cheddar
- a few chives, snipped
Space out on a plate and freeze, then transfer to a freezer bag. To reheat, preheat the oven to 180C/160 fan/gas 4. Pop the frozen patties on a lined baking tray and heat through for 15-18 mins until crisp and hot throughout.
Heat the oven to 180C/160 fan/gas 4 and line a baking tray with foil. Brush with a little oil. Put the cauliflower in a steamer over boiling water and cook for around 8 mins or until tender. Allow to cool.
Put the bread into a food processor and blitz to crumbs. Add the cauliflower, egg, grated cheese, chives and a little black pepper and pulse until you have a chunky consistency.
Form into 8 patties. You can freeze them at this point (see tip below), or arrange them on the baking tray and cook for 20 mins until golden and starting to crisp around the edges.