Colcannon is an Irish side dish, traditionally made with potatoes, kale or cabbage, spring onions, chives, milk and butter.
For my version, I’ve replaced potatoes with cauliflower and used dairy-free milk and butter to make this a vegan, low-carb, low-fat, low-starch and paleo-friendly dish!
Mashed cauliflower is now a common substitute for mashed potato and whilst I love mashed potato, I find replacing it with cauliflower makes an equally delicious version.
Serve with some Linda McCartney sausages (or whatever you fancy) and you’ve got a hearty, comforting and healthy meal.
This dish is:
- 200 g / 4 cups kale or cabbage stalk removed and chopped
- 1 large head of cauliflower chopped
- 6 spring onions finely sliced
- Small bunch of chives finely sliced
- 80 ml / 1/3 cup almond milk
- 2 tbsp vegan spread or olive oil
- Salt and pepper to taste
Bring a pot of lightly salted water to a boil, add the kale and cook for 10-15 minutes until tender.
Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.
Add the spring onions, chives and milk to a smaller saucepan and simmer for 5 minutes.
Once the kale is cooked and drain well, removing any excess moisture.
Drain the cauliflower, removing any excess moisture and mash well. If you prefer a smoother mash, use a food processor or hand held blender to puree the cauliflower.
Stir in the kale, milk with spring onions and chives, half of the butter and some salt and pepper. Taste and add more if needed.
Serve warm with the rest of the butter melting on top. Perfect accompanied with some vegetarian sausages!