200g cauliflower, cut into small florets (note you could do any other vegetable with the same method below, although cooking times may vary)
Enough water to cover the bottom of a pot for steamingMethod:
Steam the cauliflower for about 12 minutes or until it is completely soft.
Blitz the cooked cauliflower with some of the water you steamed it with in whatever kitchen appliance you have (or mash through a sieve). I use a Nutribullet.
Leave to cool and then you can serve warm, at room temperature or even cold.
This mixture made enough for Mabel to eat it twice a day for three days, on the basis that she had about two or three tablespoons at each sitting.
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