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
- Bring a pot of lightly salted water to a boil, add the kale, and cook for 10-15 minutes until tender.
- Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.
- Add the spring onions, chives, and non-dairy milk to a smaller saucepan and simmer for 5 minutes.
- Once the kale is cooked and drain well, removing any excess moisture.
- 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.
- 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.
- Serve warm with the rest of the vegan butter melted on top.