30ouncesfrozen cauliflower floretsor 2 heads of cauliflower
¼cupwhole milkor almond or soy milk.
2Tablespoonsbuttersoftened, more to taste
¼cupchopped green onion
2clovesgarlicpressed or minced
3cupskalelactino, curly, baby kale; about 1 bunch, woody stems removed, torn into bite-sized pieces.
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.
You'll find more expert tips and step by step pictures above!To cook fresh cauliflower, bring a large pot of water to boiling and cook cauliflower until tender when poked with a fork, 6-7 minutes.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.
Web Story: https://www.dinner-mom.com/web-stories/cauliflower-colcannon-story/