Caulicannon: Irish Comfort Food – minus the carbs

March 16, 2014 in Gluten Free, Healthy Fare, Holidays, Side Dishes, Vegetarian Entrees

A low-carb, nutrient-packed version of the Irish comfort food classic for St. Patrick’s Day.

Caulicannon: The Irish Comfort Classic made low-carb.

This is certainly a last-minute entry for the St Patrick’s Day recipe bonanza that’s blown up the foodblogosphere all week, but the brainstorm just hit me yesterday and it would be remiss of me not to share it with you posthaste. I was hanging out on Pinterest with my morning coffee as per usual, thinking how lovely a nice bowl of creamy, starchy colcannon would be. Wait a minute, I’ve come to love cauliflower rice, why not use cauliflower mash as the foundation of a low-carb colcannon?

All on its own, I do generally prefer either ricing cauliflower or roasting it, ┬árather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers.

Slainte to all!

CAULICANNON: MASHED CAULIFLOWER WITH KALE

1 large head cauliflower, cored and broken into florets
4 cloves garlic, smashed
3 tablespoons oil or butter, divided (you can use olive oil or rendered fat, I wouldn’t really recommend coconut here)
1/2 large onion, diced
1 bunch kale, stemmed and chopped
1 teaspoon salt
freshly ground black pepper to taste

Set up a large pot with a steamer basket and bring a few inches of water to a boil. Add cauliflower and garlic cloves. Steam for 10-15 minutes, until cauliflower is very tender. Remove basket and let cool a touch before transferring it into a food processor. Puree with 2 tablespoons of the oil of your choice until very smooth. Set aside while preparing the kale.

Drain the water from the large pot, add remaining 1 tablespoon of oil and heat over medium high. Add onion and saute for 5-7 minutes, until quite soft and starting to brown. Add in the kale and cook for another 5-10 minutes, stirring frequently. You want the kale to be soft but still very bright. Transfer the pureed cauliflower and cook it all together for a few more minutes, adding salt and pepper and adjusting seasoning to taste.

Can’t help thinking this would be excellent with some corned beef or bangers, but it would pair well with anything that goes with mashed potatoes.

– posted by Anne

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