This creamy roasted cauliflower dip made with an ENTIRE head of cauliflower, tahini, and milk is super simple to make, delicious, and versatile. It will be an AWESOME way to make veggies exciting for kids!
2tablespoonsgrated parmesan cheese or nutritional yeast (optional)
Preheat oven to 400 degrees Fahrenheit.
Toss the cauliflower florets with oil, curry powder, and turmeric. Spread evenly on a lined baking sheet.
Roast for 20-25 minutes, or until tender and slightly caramelized. Let it cool.
Once cooled, place into the food processor/blender along with the rest of the ingredients and blend until smooth. if thinner consistency is desired you can add more milk or water (if you feel it's creamy enough) to thin out the sauce.
6 months: thinner consistency will go down better. Simply preload onto a spoon and place on the table/plate. Spread on top of soft-cooked veggies, toasted bread, stir into oatmeal, etc.
8+ months: offering thicker consistency will be great for texture experience and makes it easier for them to scoop with their hands. Continue offering utensils though. From this point on, you can serve it as a dip, spread on pizza, sandwich, or as a pasta sauce.