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:
Cauliflower Colcannon
Yield:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
A twist on the Irish classic. Perfect served with some vegetarian sausages!
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
- 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!
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 :-)
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