Cauliflower has become the new go to for foodies. It has the ability to be pizza crust, a mashed potato, a creamy soup, a rice substitute, or a crunchy appetizer dipped in hummus or ranch. I have yet to find a food it does not pair well with. It is like the super hero of the diet world, along side spaghetti squash, thanks to the low carbohydrate and gluten free movements of the last two decades.
While these new recipes are fascinating, my all time favorite preparation for cauliflower has always been roasted. A sweet onion and a whole head of cauliflower chopped, topped in olive oil and garlic salt and roasted for 45 minutes on a baking sheet. So that is how we are preparing it here, minus the salt. We are adding acorn squash to the mix for the added moisture and a slight sweetness I am sure your baby will love.