Cauliflower colcannon is a healthy and keto-friendly twist on the traditional Irish dish of mashed potatoes and cooked greens. No one will notice that the potatoes have been replaced with creamy puréed cauliflower—they’ll just scoop up seconds and thirds!
What is colcannon?
Colcannon is a traditional Irish recipe combining mashed potatoes with cooked greens like kale and cabbage and tons of cream and butter. It’s a terrifically comforting and decadent side dish for a tasty, meaty entrée, but I don’t eat it anymore because it spikes my blood sugar and I can’t tolerate cow dairy. Still, after creating a delicious Garlic Cauliflower Mashed “Potatoes” recipe years ago, I figured I could rejigger it to make a tasty paleo cauliflower colcannon!
A paleo, keto, Whole30, and vegan-friendly cauliflower colcannon!
Unlike the potatoes in traditional colcannon, steamed cauliflower is naturally not starchy, so you don’t need to add any cream or other liquid when you blitz it up. If you don’t eat ghee, you can substitute extra virgin olive oil for a dairy-free and vegan colcannon. Ta-da! I’ve got solutions for eaters of all stripes!
Instant Pot colcannon instructions!
This recipe doesn’t require an Instant Pot, but if you have one, you can use it to quickly steam the kale and cauliflower to make this cauliflower colcannon.
Here’s what you do:
- Pour 1 cup of water into the metal insert and place a steamer on top. Place the kale in the steamer insert, sprinkle on some salt, and cook on high pressure for 1 minute. Release the pressure manually and take out the cooked kale.
- Toss in the cauliflower florets into the steamer insert and salt everything liberally. Lock the lid and cook under high pressure for 3 minutes. Release the pressure manually.
- Now, proceed with the rest of the recipe described below, starting with the step where you add the cooked cauliflower to the food processor.
Can you make this ahead?
Yes! You can make cauliflower colcannon ahead of time and store it in a sealed container in the refrigerator for up to 4 days. You can reheat it in the microwave or in a covered pot over low heat on the stove.
Let’s make cauliflower colcannon!
Serves 6
Ingredients
- Diamond Crystal kosher salt
- 1 bunch kale, stemmed and roughly torn
- 1 large cauliflower, about 2½ pounds, cut into florets
- 4 scallions
- 4 tablespoons ghee (or extra virgin olive oil if you want to make this vegan-friendly), divided
- Freshly ground black pepper
Equipment
All my favorite kitchen tools are listed here. This is my favorite Instant Pot model.
Method
If you’re cooking this dish on the stovetop, fill a large stock pot with water. Cover and bring to a boil over high heat.
When the water is at a rolling boil, add a large pinch of salt.
Place the kale leaves in the boiling water and cook for 2 to 4 minutes or until tender.
Drain the cooked kale in a colander.
Fill the now-empty stock pot with 2 inches of water. Place a steamer insert inside, cover the pot, and bring to a boil on high heat. Once the water is boiling, add the florets and salt liberally.
Replace the lid, and steam the cauliflower until the florets are easily pierced with a paring knife, about 10 to 15 minutes.
While the cauliflower is cooking, squeeze out the excess liquid in the cooked kale in a clean kitchen towel or cheesecloth.
Finely chop the cooked kale and scallions and transfer them to a large bowl.
When the cauliflower is done cooking, transfer the florets into a food processor.
Plop in 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan colcannon).
Process until smooth.
Add the cauliflower purée to the bowl with the greens and fold to combine.
Taste and adjust the seasoning with salt and pepper.
Plop the remaining tablespoon of ghee on top (it’ll melt!) and serve!
Serve with something meaty, and dinner is done!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Cauliflower Colcannon
Ingredients
- Diamond Crystal kosher salt
- 1 bunch kale stemmed and roughly torn
- 1 large large cauliflower cut into florets
- 4 scallions
- 4 tablespoons ghee or extra virgin olive oil, divided
- freshly ground black pepper to taste
Instructions
Stovetop Cauliflower Colcannon
- Fill a large stock pot with water. Cover and bring to a boil over high heat. When the water is at a rolling boil, add a large pinch of salt.
- Place the kale leaves in the boiling water and cook for 2 to 4 minutes or until tender.
- Drain the cooked kale in a colander.
- Fill the now-empty stock pot with 2 inches of water. Place a steamer insert inside, cover the pot, and bring to a boil on high heat. Once the water is boiling, add the florets and salt liberally.
- Replace the lid, and steam the cauliflower until the florets are easily pierced with a paring knife, about 10 to 15 minutes.
- While the cauliflower is cooking, squeeze out the excess liquid in the cooked kale in a clean kitchen towel or cheesecloth.
- Finely chop the cooked kale and scallions and transfer them to a large bowl.
- When the cauliflower is done cooking, transfer the florets into a food processor. Plop in 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan colcannon) and proces until smooth.
- Add the cauliflower purée to the bowl with the greens and fold to combine. Taste and adjust the seasoning with salt and pepper.
Instant Pot Cauliflower Colcannon
- Pour 1 cup of water into the metal insert and place a steamer on top. Place the kale in the steamer insert, sprinkle on some salt, and cook on high pressure for 1 minute. Release the pressure manually and take out the cooked kale.
- Toss in the cauliflower florets into the steamer insert and salt everything liberally. Lock the lid and cook under high pressure for 3 minutes. Release the pressure manually.
- Follow steps 6 throuhgh 9 above.
Kelsey says
Delicious! I always add baccon to colcannon, so I added it to this too. Mmmmm.
Cheryl says
Made this tonight for dinner. Made AIP beef stroganoff to go over it. Loved it!
Karen says
Oh this looks amazing! We add bacon to colcannon too – so I will be adding that – and when we have had left over colcannon in the past (made with potatoes!) I usually warm it up and top with fried eggs with corn beef on the side – I guess I will be doing that this year too – but with this yummy variation! 💖
JMo says
This is a new favorite of mine! I use spinach instead of kale, but it is sooooo good. Such a delicious way to get my daily vegetables.
Rose says
Made this for St. Pat’s Day 2021. Have made it repeatedly since. It is absolutely delicious.
Nippon says
Appealing information! Sounds Good.
Hugh says
I replaced Kale with shredded Collard Greens, which I find to be tenderer and a bit milder.
Mary H says
Looks yummy! I suppose there’s no reason not to substitute butter for ghee?
Regina Chan says
Substitute away!
Elaine McDonald says
Have you thought about making a Vegan Cookbook? Whole Food Plant Based. No salt or oils. I have your previous cookbooks. But I am totally Vegan Nutritarian now.