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    Home » Recipes » St. Patrick's Day

    Cauliflower Colcannon Without potatoes

    Published: Mar 13, 2017 · Modified: Aug 28, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    An Emerald Isle tradition, colcannon is a combination of mashed potatoes mixed with either cooked cabbage or kale. For a healthier, lower-carb version, swap cauliflower for potato in this no-guilt cauliflower colcannon for St. Patricks Day. It's a great way to get your veggies any day of the year. If you're looking for more tasty cauliflower recipes, here you go!

    Cauliflower colcannon | AFoodCentricLife.com
    Finished cauliflower colcannon in a serving dish with butter.

    Cauliflower Colcannon

    Who doesn't love real mashed potatoes? My husband might live on them if I let him. With steamed and pureed cauliflower being so delicious and good for you, we don't really miss mashed potatoes (just don't ask his opinion). In this recipe, cauliflower stands in for the mashed potatoes for a healthy and delicious twist on traditional Irish colcannon.

    Cauliflower colcannon | AFoodCentricLife.com
    Florets of steamed cauliflower in a pan.

    Prep and Cook the Cauliflower and Kale

    Trim a head of cauliflower to just the florets. In a pinch, you can use 24 ounces of bagged florets, but it's easy to do yourself and fresher. For the kale, strip tough center stems with your hands, then chop the leaves into small pieces.

    Cauliflower colcannon | AFoodCentricLife.com
    Steamed chopped kale leaves.

    Bring a pot with a few inches of water to a boil and add a steaming rack. Add the cauliflower florets and steam until soft, 8-10 minutes. While the cauliflower is steaming, cook the kale and green onions in a little butter or ghee until soft, about 4 minutes. When cauliflower is soft, drain and add to a food processor fitted with a steel blade.

    Cauliflower colcannon | AFoodCentricLife.com
    Pureed cauliflower in a food processor.

    Finish the Colcannon

    Puree the cauliflower and garlic cloves in a food processor. For dairy-free or vegan, use canned coconut milk. If you're ok with dairy, use half and half. Add a tablespoon of butter, ghee, or plant-based butter. Scrape the cauliflower into a medium bowl, add the cooked kale and green onions and stir together. If you want it more smooth, add the kale to the food processor and pulse a few times to refine.

    Ingredient Notes

    Cream or milk is standard in colcannon, but I used canned coconut milk for richness. While pastured, grass-fed Irish butter is also standard, you can use ghee. Ghee is clarified butter with milk solids removed, which many dairy-sensitive people enjoy without a problem. For how to make homemade ghee, see this post. If you want to keep this vegan or are dairy-sensitive, use olive oil or a plant-based butter. Look for Miyoko's near the butter in refrigerated dairy. 

    Last Tips

    Cauliflower puree loses its temperature quickly. To serve this hot, either mix and place the bowl in a warm oven or microwave for a few minutes until hot again for serving. Optionally, if you enjoy Parmesan cheese, add a little grated to the final dish before serving. It's not traditionally Irish, but it sure tastes good!

    Cauliflower colcannon | AFoodCentricLife.com
    Cauliflower colcannon in a bowl with butter.

    📖 Recipe

    Cauliflower colcannon | AFoodCentricLife.com

    Cauliflower Colcannon

    Sally Cameron
    Cauliflower replaces potatoes in this traditional Irish side dish for a lower-carb, healthier version. I use good Irish pastured butter, you can use ghee, olive oil, or plant-based butter to make it vegan and for those who are dairy-sensitive. Leftovers reheat well.  Serve with roast salmon or chicken. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 230 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • 1 head cauliflower 2 pounds, or 24 ounces bagged florets
    • 1 bunch Tuscan or Lacinato kale
    • 3 green onions or scallions
    • 4 large garlic cloves peeled
    • ¾ cup canned coconut milk
    • 2-3 tablespoons unsalted grass-fed butter, ghee, plant butter divided use
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground pepper, preferably white

    Instructions
     

    • Trim the head of cauliflower into florets; discard center stem. Strip the stem from the kale leaves with your hands, then chop the leaves into small pieces. Chop green onions fine. Save a few of the green tops for garnish and use the rest when cooking. 
    • Fill a large pot (5 quarts) with a few inches of water, add a steamer rack inside and place a lid on top. Over medium high heat, bring the water to a boil with steam coming out of top. Place the cauliflower florets and garlic cloves into the steamer rack and steam until very soft, 8-10 minutes. While the cauliflower is steaming, melt 1 tablespoon of butter in a medium sauté pan. Add the green onions and kale and cook until soft, about 4 minutes.
    • Drain florets and add to the bowl of a food processor with a steel knife. Puree the cauliflower and garlic cloves with the coconut milk and 1 tablespoon butter until fairly smooth. 
    • Add the cauliflower puree and kale to a bowl and stir together. Add salt and pepper. Serve hot. Finish with one last tablespoon of butter if desired. If the colcannon has cooled down, microwave to heat or place in a warm oven while you are finishing the meal. For a more refined colcannon, add the kale to the food processor and pulse. 

    Notes

    For Histamine Intolerance

    If coconut milk does not work for you, use dairy milk. If neither work for you, this dish might not be safe. If dairy is a problem, use a plant-based butter. I like Miyoko's. Find it near the butter.

    Nutrition

    Calories: 230kcalCarbohydrates: 17gProtein: 7gFat: 17gSaturated Fat: 13gCholesterol: 15mgSodium: 273mgPotassium: 916mgFiber: 4gSugar: 4gVitamin A: 7008IUVitamin C: 154mgCalcium: 152mgIron: 3mg
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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