Keeping up the Paleo Irish foods I have a recipe that will probably have my Irish Card taken away!
With the hype of replacing potatoes with cauliflower I thought it would be fun to do a Cauliflower Colcannon!
Traditionally Colcannon is made with potatoes, cabbage, green onion, and loads of butter and cream.
I have lightened it up with just a touch of Kerrygold butter and some coconut milk and well…cauliflower!
Cauliflower Colcannon
- 1 head cauliflower, mostly florets, cut into pieces
- 1/2 head of cabbage, core removed, thinly sliced
- 1 bunch of green onions, diced
- 3 Tablespoons Kerrygold butter (or fat of your choice) Divided
- 1 Tablespoon coconut milk, solids only
- Salt & White Pepper to taste
- Parsley for garnish (optional)
Chop up cauliflower into pieces. Doesn’t have to be too small since it’ll be mashed up anyway.
Add to a steamer or if you do not have a steamer add to a small pot with water only going up halfway. Cover and cook until fork tender. Strain any remaining liquid since this will get too watery if excess liquid is left in. While cauliflower is cooking saute cabbage with half of the butter. Add some salt and pepper to the mix too. Don’t mess with it too much, you want it to get some caramelized color to it. Dice up green onions.
When cauliflower and cabbage is fully cooked combine remaining ingredients
Serve it up and garnish with some chopped parsley for that extra pop of green!
Delicious, right?!