Colcannon is an Irish side dish, traditionally made with potatoes, kale or cabbage, spring onions, chives, milk, and butter. For this version, potatoes replace cauliflower and non-dairy milk and vegan butter stand in for their dairy counterparts. This dish is low-carb, low-fat, low-starch, and paleo-friendly! Pair with vegan sausages for a simple, but satisfying meal.

Cauliflower Colcannon [Vegan]






  • 4 cups kale or cabbage, stalk removed and chopped
  • 1 large head of cauliflower, chopped
  • 6 spring onions, finely sliced
  • Small bunch of chives, finely sliced
  • 1/3 cup almond milk
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper to taste


  1. Bring a pot of lightly salted water to a boil, add the kale, and cook for 10-15 minutes until tender.
  2. Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.
  3. Add the spring onions, chives, and non-dairy milk to a smaller saucepan and simmer for 5 minutes.
  4. Once the kale is cooked and drain well, removing any excess moisture.
  5. Drain the cauliflower, removing any excess moisture and mash well. If you prefer a smoother mash, use a food processor or hand-held blender to purée the cauliflower.
  6. Stir in the kale, milk with spring onions and chives, half of the vegan butter, and some salt and pepper. Taste and add more if needed.
  7. Serve warm with the rest of the vegan butter melted on top.