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Comforting Cauliflower ‘Colcannon’
If you’re not familiar with Colcannon, you are in for a treat!
Colcannon is a traditional Irish dish of mashed potato combined with shredded cabbage.
It takes mash to a new level.
And this Low Carb version does the same.
You get all the creamy goodness with a texture and flavour boost courtesy of the cabbage.
I’ve also seen Colcannon recipes using shredded kale. I’m not sure how traditional that is but I went with kale here because, hey I love kale.
And the kale adds some lovely green colour.
I’ve served it here with fried eggs for a quick mid-week dinner.
But it’s absolutely incredible with any slow cooked dishes. We had it with Osso Buco on the weekend. And I’m dying to try is with these Lamb Shanks.
Total Time 20 minutes
Servings 2
Ingredients
- 1/2 medium cauliflower approx 500g / 1lb
- 100 g 3.5oz roast cashews
- 60 g 2oz salted butter
- small bunch kale 200g / 7oz, shredded
- 2-4 fried eggs or other protein to serve
Instructions
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Bring 1cm salted water to the boil in a medium saucepan. Chop cauli into bite sized chunks. Add cauli and cashews to the boiling water. Cover and boil for 10 minutes or until cauli is tender.
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Drain cauli and cashews. If you like you can save the cooking water to drink or use as a veg stock. Return cauli and cashews to the pot (without the water). Add butter and puree with a stick blender. If it’s too thick add a little reserved water to thin.
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Stir through shredded kale. Taste and season with salt as needed. Serve with fried eggs on top (or your preferred protein).