Creamy Mashed Cauliflower Colcannon
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Unrated
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Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
177 kcal
Creamy Mashed Cauliflower Colcannon
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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
- 6 cups cauliflower about 1 large head, florets
- 1 ¼ teaspoons kosher salt divided
- ⅓ cup almond milk unsweetened
- 3 tablespoons extra-virgin olive oil or melted and cooled coconut oil, divided
- 2 tablespoons nutritional yeast
- ¼ teaspoon black pepper ground
- 2 leek white and pale-green parts only, thinly sliced
- 3 cloves garlic minced
- 4 cups kale about 1 bunch; be sure to remove the tough stems, finely chopped leaves
- 4 green onion finely chopped, medium
- vegan buttery spread such as Earth Balance, for serving (or butter if the recipe being vegan is not a concern, optional
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
Show Details
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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