Cauliflower Colcannon for St. Patrick’s Day (Whole30) (Paleo) (Low Carb)

A Whole 30, low-carb, nutrient-packed version of the comfort food classic for St. Paddy’s Day.

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick's Day

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick’s Day

As one of the unmistakable portents of impending spring, St. Patrick’s Day recipes are starting to pop up all over. I’ve come to love cauliflower rice in so many different forms, so a few years ago, I thought, why not use cauliflower mash as the foundation of a low-carb AND paleo colcannon? Let’s call it Caulicannon.

On top of good flavors, the texture combination works really well here. All on its own, I do generally prefer either ricing cauliflower or roasting it, rather 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! 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.

Slainte to all!

CAULICANNON: MASHED CAULIFLOWER WITH KALE

1 large head cauliflower, cored and broken into florets
4 cloves garlic, peeled and smashed
3 tablespoons oil or butter/ghee, divided (you can use olive oil or rendered fat, I wouldn’t really recommend coconut oil 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 it cool a touch before transferring to a food processor. Puree with 2 tablespoons of whichever fat you prefer 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 the onion and saute for 5-7 minutes, until quite soft and starting to brown. Add in the kale and cook for another 5 minutes or so, 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.

Cauliflower Colcannon (Whole30) (Paleo) (Low Carb)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Irish
Serves: 3-4 servings
Ingredients
  • 1 large head cauliflower, cored and broken into florets
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons oil or butter/ghee, divided (you can use olive oil or rendered fat, I wouldn't really recommend coconut oil here)
  • ½ large onion, diced
  • 1 bunch kale, stemmed and chopped
  • 1 teaspoon salt
  • freshly ground black pepper to taste
Instructions
  1. 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 it cool a touch before transferring to a food processor. Puree with 2 tablespoons of whichever fat you prefer until very smooth. Set aside while preparing the kale.
  2. Drain the water from the large pot, add remaining 1 tablespoon of oil and heat over medium high. Add the onion and saute for 5-7 minutes, until quite soft and starting to brown. Add in the kale and cook for another 5 minutes or so, 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.

 

— posted by Anne

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