CAULIFLOWER FOR BABIES RECIPES

Steps:

• 1 Place cauliflower florets in a food processor or blender in 2–3 batches. Blend florets until finely chopped, retaining some texture.
• 2 Transfer cauliflower to a microwave-safe bowl and cover. Microwave on high for 8 minutes or until just tender. Drain well and leave to cool completely.
• 3 Preheat oven to 200°C. Line 2 pizza trays with baking paper. Place all ingredients, except oil spray, in a large bowl. Mix until well combined.
• 4 Press cauliflower mixture on trays in 2 x 22cm rounds, each about 3-4mm thick. Spray with oil. Cook for 15 minutes or until edges turn golden.

Steps:

• Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
• Cut chicken into ½-inch pieces and transfer back to the plate.
• Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
• Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
• Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
• Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
• Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
• Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.