Creamy Mashed Cauliflower Colcannon

Name: Creamy Mashed Cauliflower Colcannon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 cups cauliflower florets; 1 ¼ teaspoons kosher salt; ⅓ cup unsweetened almond milk; 3 tablespoons extra-virgin olive oil; 2 tablespoons nutritional yeast*; ¼ teaspoon ground black pepper; 2 leeks; 3 cloves garlic; 4 cups finely chopped kale leaves; 4 medium green onions; Optional: vegan buttery spread

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
177 kcal
Course
Main Course
Cuisine
American

Creamy Mashed Cauliflower Colcannon

Iris Warren

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Creamy Mashed Cauliflower Colcannon. A low-carb, vegan version of traditional Irish colcannon, made with kale and mashed cauliflower.

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Ingredients

Servings

6 cups cauliflower florets about 1 large head
1 ¼ teaspoons kosher salt divided
⅓ cup unsweetened almond milk
3 tablespoons extra-virgin olive oil or melted and cooled coconut oil, divided
2 tablespoons nutritional yeast*
¼ teaspoon ground black pepper
2 leeks white and pale-green parts only, thinly sliced
3 cloves garlic minced
4 cups finely chopped kale leaves about 1 bunch; be sure to remove the tough stems
4 medium green onions finely chopped
Optional: vegan buttery spread such as Earth Balance, for serving (or butter if the recipe being vegan is not a concern)

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Instructions

Place the cauliflower florets in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt, then bring to a boil. Let boil until fork-tender, about 6 minutes. Drain, then transfer to a food processor fitted with a steel blade or a blender. Add an additional 1/2 teaspoon salt, almond milk, 1 tablespoon olive oil, nutritional yeast, and black pepper. Blend until smooth.
Meanwhile, in the same pot you used to cook the cauliflower (or a large nonstick skillet if you prefer to save time and cook the veggies simultaneously), heat the remaining 2 tablespoons olive oil over medium heat. Add the leeks and cook, stirring often, until soft, about 8 minutes. Add the garlic and cook 30 seconds, then add the kale, remaining 1/4 teaspoon kosher salt, and 1/3 cup water. Cover the pot and let cook over medium, lifting up the lid and stirring occasionally, until the kale is wilted and tender, about 4 additional minutes.
Stir in the reserved cauliflower puree and half of the green onions. Taste and add additional salt and pepper as desired. Serve warm, topped with the remaining green onions and butter.

Notes

If you do not have or wish to purchase nutritional yeast, you can swap finely grated Parmesan or simply omit it.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a heatproof bowl set over a pan of simmering water with a bit of extra almondmilk splashed in to keep the mixture from becoming dry. I have not yet tried freezing this recipe but think that the texture might be negatively affected.

Nutrition Information

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Serving 1(of 4) Calories 177kcal (9%) Carbohydrates 16g (5%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 428mg (18%) Fiber 6g (24%) Sugar 6g (12%)