Cauliflower Colcannon is a healthy, low-carb twist on an Irish side dish. It's perfect for a St. Patrick's Day menu. But, you'll want to enjoy creamy mashed cauliflower with kale and spring onions all year long when you see how easy it is to make using frozen cauliflower!
Colcannon is an Irish potato recipe that gets a healthy kick from kale or cabbage and green onions. Genius! It's two side dishes in one bowl.
In fact, all we had to do was make delicious frozen cauliflower mash and stir in the sautéed greens to turn this into a version of the traditional Irish recipe.
You'll love this recipe because it's:
- Low-carb, keto-friendly and gluten-free.
- Easy to make using frozen cauliflower florets.
- Ready in 20 minutes using just 1 pot.
- Stores and freezes well.
By the way, leave out the kale and now you have Champ!
Ingredients and Variations
This recipe can be vegetarian or vegan. Select the appropriate type of ingredients using the notes.
- Cauliflower florets - frozen or fresh. We used 30 ounces of frozen florets. Florets from 2 heads of fresh cauliflower can be used instead.
- Butter or plant-based alternative.
- Milk of choice. We used whole milk. Almond or soy milk is suggested for a plant-based version.
- Kale woody stems removed and torn into bite sized pieces. Curly, lactino and any type of baby kale are perfect in this recipe.
- Green Onion chopped. The whites and greens are used in this recipe. Reserve some green parts for garnish. Leeks are an alternative to spring onions.
- Olive Oil for wilting the kale and softening the onion.
- Garlic adds additional flavor, but is optional.
Salt and pepper must be added to the recipe too. We used a minimal amount and suggest adding the remainder to taste upon serving.
Directions with Pictures
First, make creamy mashed cauliflower (first set of pictures) then add the greens (second set of pictures.)
- Cook cauliflower florets and drain. If using frozen cauliflower, follow the directions on the package to either steam in the microwave or boil on the stovetop.
- Tip: While the cauliflower is cooking prepare the kale and green onion.
- For fresh cauliflower, bring a large pot of water to boiling and cook cauliflower until tender when poked with a fork, 6-7 minutes.
- Add cauliflower to a large pot and add milk, butter, salt and pepper.
- Puree with an immersion blender.
- Note: Alternatively, process cooked cauliflower in a food processor until mashed. Pulse to reach the desired consistency.
- Stir thoroughly to incorporate then temporarily move to a serving dish.
- Note: Make the consistency creamier if desired by adding more butter, milk, broth or reserved liquid from cooking the cauliflower.
- Heat olive oil in pot used to cook cauliflower over medium-high heat. Add green onions and garlic.
- Add kale to pot and sauté about 5 minutes or until it is wilted and onions are softened.
- Return mashed cauliflower to the pot and stir to combine all the ingredients.
- Garnish with green onions. Salt and pepper to taste.
Storage and Reheating
- Store - Place leftover Cauliflower Colcannon, in an airtight storage container in the refrigerator for up to 3 days.
- Reheat - Warm leftovers in a pot over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
- Freeze - Leftovers may be frozen in an airtight storage container. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.
Make It Even Faster!
Start with a box of frozen mashed cauliflower from the freezer aisle. Cook according to the directions and then follow the remaining steps in this recipe to turn it into Cauliflower Colcannon.
More Cauliflower Recipes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Cauliflower Colcannon
Equipment
Ingredients
- 30 ounces frozen cauliflower florets or 2 heads of cauliflower
- ¼ cup whole milk or almond or soy milk.
- 2 Tablespoons butter softened, more to taste
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- ¼ cup chopped green onion
- 2 cloves garlic pressed or minced
- 3 cups kale lactino, curly, baby kale; about 1 bunch, woody stems removed, torn into bite-sized pieces.
Instructions
- Cook frozen cauliflower florets and drain, following the directions on the package.
- Place cauliflower in a large pot. Add milk, butter, salt, and pepper and puree with an immersion blender. Alternatively, pulse cooked cauliflower in a food processor until mashed to desired consistency. Note: If you boiled the cauliflower florets, then use the same pot!
- Temporarily move cauliflower to a serving dish.
- Heat olive oil over medium-high in the same large pot that is now empty.
- Add green onion, garlic, and kale and sauté for about 5 minutes or until the onions are softened and the kale is wilted.
- Return mashed cauliflower to the pot and stir to thoroughly combine.
- Garnish with green onions. Salt and pepper to taste.
Notes
- Store - Place leftover Cauliflower Colcannon, in an airtight storage container in the refrigerator for up to 3 days.
- Reheat - Warm leftovers in a pot over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
- Freeze - Leftovers may be frozen in an airtight storage container. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.
Elaine
I enjoyed testing this recipe very much. I enjoy mashed cauliflower quite a bit and the addition of kale and onion was a nice variation and easy to do. I did not have garlic cloves, but did add a 1/2 teaspoon of garlic powder. Will make this again for my family on St. Patrick's Day!
Marjory Pilley
I'm so glad you enjoyed it!