Romanesco
Usually introduced around 6 months
Choking notes
Cook romanesco until fork-soft, never crisp or raw. The tight, knobbly florets can break into small firm pieces, so check that each piece squishes easily before serving.
How to serve by age
6-9 months
Steam or roast romanesco until a fork slides through with no resistance. Offer a single soft floret with a bit of the stalk left on as a natural handle, or mash the cooked florets and stir into a purée. Serve warm.
One soft floret with a short stalk handle, or mashed into a purée.
9-12 months
Keep cooking the florets until soft, then break them into small bite-size pieces your baby can pick up with developing pincer fingers. Folding cooked romanesco into mashed potato or a soft grain also works well at this stage.
Small soft bite-size pieces, about ½ inch.
12-18 months
Serve romanesco close to family texture, cooked soft and cut into bite-size pieces. Roasted florets tossed with a little olive oil are an easy way to share what the rest of the table is eating.
Bite-size soft pieces or small florets.
Key nutrients
Common questions
When can my baby eat Romanesco?
Most babies can try Romanesco from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Romanesco and every first food in nappi
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