Excite and delight your new baby as they are being introduced to their first solid foods with this, ‘not your everyday’ purée for baby, and smoky sauce for you! I love watching my great niece gobble down these super nutritious purées with a big smile on her face! To elevate the flavor, nutritional value, and health of the baby and parents, I’ve incorporated this recipe with superfood spices and herbs! The smoked paprika is one of those superfood spices — it’s great for the skin, reduces inflammation, has anticancer properties, as well as being rich in antioxidants and containing lots of vitamins and minerals.

For the parents, I love this smokey sauce slathered over veggie noodles with grilled mushrooms and a sprinkle of cashew cheese! Quick, healthy, and easy enough for tired parents!

For Purèe:

• 1 small head cauliflower, (use any color), cut up into small florets, tough stem removed
• 1 TB smoked sweet paprika, (also called Pimenton)
• water for steaming

For the Parents – ( spice it up for you! )

• 2 green zucchini, spiralized
• 1 garlic clove, minced
• Lime juice or lemon juice, to taste
• Freshly  ground black pepper
• Red pepper flakes, to taste (optional)

Make the Cauliflower Purée:

1. Pour 2 inches or so of water into a 2-3 quart saucepan. 
2. Add the smoked paprika to the water, and place the steamer basket on top. 
3. Add the cauliflower florets to the steamer basket, and cover. 
4. Bring the water to a low boil over medium high heat, then turn down to medium low, and cook for about 3-5 minutes or until tender. 
5. Remove the cauliflower from the steamer and place in a high speed blender or food processor. 
6. Pour in some of the smoked paprika infused steaming water and process to desired consistency, adding more of the steaming water as needed.
7. Use ¼ to 1/3rd of the purée for your baby. 
8. Let cool and feed your baby, or spoon purèe into ice cube trays and freeze.

For Your Entrée:

1. Place a ceramic coated or non-stick sauté pan over medium high heat for about 30 seconds. 
2. Pour in the zucchini noodles and mince garlic. Stir to combine. Sprinkle in black pepper to taste.  
3. Cover the pan and lower the heat to low, allowing the zucchini to give off its liquid and soften—about 2-3 minutes. 
4. Divide the zucchini onto 2 dinner plates or bowls.
5. Pour the reserved smoky cauliflower sauce on top. 
6. Sprinkle with lime juice or lemon juice, to taste, and red pepper flakes, if you wish!