Wallflower Kitchen

Vegan Recipes

Cauliflower Colcannon (Vegan + Paleo)

Cauliflower Colcannon (Vegan + Paleo) 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:

  • Vegan & vegetarian
    •
  • Gluten-free & grain-free
    •
  • Paleo-friendly
    •
  • Nut-free
    •
  • Soy-free
    •
  • Low-carb
    •

Cauliflower Colcannon (Vegan + Paleo)

Cauliflower Colcannon | Wallflower Girl #vegan #paleo #dairyfree

Cauliflower Colcannon

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
A twist on the Irish classic. Perfect served with some vegetarian sausages!
Print

Ingredients

  • 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

Instructions

  1. Bring a pot of lightly salted water to a boil, add the kale and cook for 10-15 minutes until tender.
  2. Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.
  3. Add the spring onions, chives and milk to a smaller saucepan and simmer for 5 minutes.
  4. Once the kale is cooked and drain well, removing any excess moisture.
  5. 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.
  6. 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.
  7. Serve warm with the rest of the butter melting on top. Perfect accompanied with some vegetarian sausages!
If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)
Cauliflower Colcannon (Vegan + Paleo)

Other recipes you may like

Pin3.6K
Tweet2
Share19
Stumble1
3.7K Shares

Reader Interactions

Comments

  2. This was a great way of using cauliflower! I will certainly cook this again, and then I hope I can get my hands of a purple cauliflower for some extra festivity for the eyes. :)
    Reply

    • Thanks Anki, so glad you enjoyed it :-) And love the idea of using the purple cauliflower... I think that would be perfect for Halloween (when this dish is also traditionally eaten)!
      Reply

  6. This recipe is just in time for St Patrick's Day! I love it! Sounds delicious too; I really enjoy cooking with cauliflower. I am like you in that I love potatoes but cauliflower is a great substitute. I prefer it when I am trying to eat a little lighter than usual (like right now, the month before my wedding). Looks like I'll have to whip this one up in a week or 2! Thanks for sharing!
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

↑ Top of Page