I was introduced to colcannon when our friends brought it to Irish Night one year and we've requested it for every Irish Night since. Traditionally it's a decadent, creamy mashed potato and kale or cabbage dish with lots of butter. I've had a lot of luck with cauliflower mashed potatoes lately and got the awesome idea to try and make colcannon with them instead of potatoes. My version uses a combination of kale and coleslaw mix with the cauliflower because that's what I had on hand. I didn't use any oil or butter and it still came out creamy and flavorful. Give it a try if you want a healthier alternative to traditional colcannon or if you're a fan of cauliflower, cabbage and kale like me!
1 med-large head of cauliflower, chopped into florets
4 cups chopped greens (kale and/or cabbage) *I used 3 cups of chopped kale, 1 cup of coleslaw mix
3 leeks, chopped
1 clove garlic, minced
salt & pepper to taste
Boil cauliflower in medium sized pot until tender (or steam in microwave). In a skillet over medium heat, add a little water (or optional oil) and sauté leeks with garlic, being careful not to brown the garlic. Add kale and/or cabbage and cook until tender.
Meanwhile, process cooked cauliflower in a high speed blender or food processor until smooth (you can add some dairy free milk if it needs a little to get it going).
Combine mashed cauliflower with kale/leek mixture in a bowl and stir well. Season with salt & pepper to taste. Pour into an oven safe dish. Bake at 350F for 20 minutes until golden brown.
Serve with some veggie sausage links for a traditional Irish meal.
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