Cauliflower Colcannon
Cauliflower colcannon is a healthy and keto-friendly twist on the traditional Irish dish of mashed potatoes and cooked greens! Plus, you can make it in the Instant Pot!
Servings: 6
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.
Video
Notes
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.
Nutrition
Calories: 136kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 3g