Cauliflower Colcannon
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.
Servings: 4 to 6
Calories: 230kcal
Equipment
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
Variations:
- Don't like kale? Swap baby spinach.
- Use dairy heavy cream for a rich indulgence.
- Swap plant butter for dairy butter or use extra virgin olive oil.
- Add garlic and green onions for more savory flavor.
Nutrition
Calories: 230kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 15mg | Sodium: 273mg | Potassium: 916mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7008IU | Vitamin C: 154mg | Calcium: 152mg | Iron: 3mg