1. Wash hands and all vegetables thoroughly under running water.
2. Trim woody ends from the asparagus (snap or cut off about 2–3 cm) and trim any tough lower parts; remove the fronds from the fennel and cut the bulb into batons about 6–8 cm long; separate the cauliflower into large florets roughly 5–7 cm so they are easy for small hands to grasp.
3. Place the prepared vegetables in a steamer basket over gently simmering water (do not add oil, butter or salt). Arrange the pieces so steam can circulate.
4. Cover and steam for about 12–15 minutes, checking for doneness: the pieces should be very soft and easily squashed between thumb and finger but still hold their shape. Thinner asparagus may be ready in 8–12 minutes; adjust timing as needed.
5. Remove the steamed vegetables and allow them to cool to a safe lukewarm temperature. Test a piece yourself to ensure it is soft and not too hot.
6. Serve the batons and large florets as whole pieces the baby can hold for self-feeding. Always sit the baby upright and supervise closely during the meal.

Summary

This simple baby-led weaning dinner uses only asparagus, cauliflower and fennel steamed until tender so babies (4–10 months, depending on readiness) can grasp and gnaw safely; no seasonings or extra ingredients are added.

Storing options

Store cooled vegetables in an airtight container in the refrigerator for up to 48 hours. Reheat thoroughly until steaming and then cool to a safe lukewarm temperature before serving. Freezing is possible but may change texture; thaw and reheat fully if used.

Allergies & Side effects

These vegetables are generally low-risk but introduce one new food at a time and wait 2–3 days to monitor for reactions. Fennel can rarely cause allergic reactions in sensitive individuals. Cauliflower may cause wind or mild digestive discomfort. Always supervise to reduce choking risk and ensure the baby is developmentally ready for finger foods.