Cauliflower

Cauliflower can start when your baby is about 6 months old and ready for solids. It belongs to the cabbage family and was bred from wild cabbage around the Mediterranean. Besides the cream-colored kind, there are green, orange and purple types.

Cauliflower gives fiber, vitamin B6, folate and choline. Fiber helps digestion, while folate and B6 support growth. Its vitamin C helps the body absorb plant iron.

Nutrients by color

Green types carry chlorophyll and purple ones carry anthocyanins. All types hold beta-carotene, and orange types hold the most.

Start with big pieces

Larger pieces are easier for a 6-month-old. A floret with a crown about three adult fingers wide is a good size. Steam it to the softness you want. Longer steaming makes it softer.

A firm floret is easier for the tongue to push out. A soft floret lowers choking risk but can bring more gagging. If you serve a firm floret, cut it in half lengthwise. You can also mash the florets or chop them fine and serve them on a spoon.

Stalk sticks

Peel the main stalk to get rid of its tough outer layer. Steam it until soft. Then cut rectangular sticks about two fingers thick. A round cylinder adds risk if a piece breaks off, so keep the sticks flat.

Helping iron absorption

The vitamin C in cauliflower improves how well plant iron is absorbed. Serve it with beans, lentils, dark leafy greens, mushrooms or tofu.

Cauliflower that is raw or not cooked enough is hard and tough to chew, which raises choking risk. Prepare it in a way that fits your baby's age. Stay within arm's reach during meals.

Cauliflower is not a common allergen. An allergy is rare but possible. People sensitive to other crucifers such as mustard greens or broccoli may react to cauliflower too. In pollen food allergy syndrome, especially with mugwort pollen sensitivity, there can be short itching or tingling in the mouth. This reaction is usually not dangerous.

Begin with a small amount. When no reaction follows, raise the portion at later meals.