Cauliflower Soup Mousse

Ingredients

• 1 DOLE® Carrot, chopped
• 2 cups small DOLE® Cauliflower florets
• ½ cup drained and rinsed white beans
• ½ cup unsweetened gluten free oat milk
• 2 tablespoons nutritional yeast
• ¼ teaspoon dried thyme
• ¼ teaspoon onion powder

Directions

1.     Heat carrot, cauliflower and 2 tablespoons water in a medium microwave-safe bowl, covered with plastic wrap with 1 edge slightly open to vent, in microwave oven on high 5 to 10 minutes or until very tender.

2.     Transfer carrot mixture to a blender. Add beans, milk, nutritional yeast, thyme, onion powder and salt to taste; blend on high until smooth. Makes about 2¼ cups.

3.     Divide purée into 6 (4-ounce) glass jars with lids. Serve immediately or cool completely before sealing jars and refrigerating up to 5 days.

Tips & tricks

Chef Tip

To reheat jars, remove lid and heat jar in microwave oven on high 30 seconds or until warm; stir to distribute heat and taste test for temperature before serving to baby.