It’s St. Patrick’s Day week! To celebrate I wanted to make some good old Irish Colcannon, and I was perusing Pinterest, and I came across the following pin.
Wow! This recipe looked so incredibly tasty. However, small problem, I don’t eat potatoes…or a couple of the other ingredients. So, I made some substitutions here and there, and came up with cauliflower Irish colcannon. The result? Amazingness and super healthiness! This dish is REALLY yummy, and makes for a perfect side with some grilled chicken, or something like that. I actually whipped it up and ate it for lunch.
No matter how or when you decide to serve it, you will love it!
CAULIFLOWER IRISH COLCANNON
- 1 head cauliflower, cut into florets
- 1/2 head green cabbage, cut into thin slices
- 6 green onions, chopped – whites and greens included
- 1/4 cup almond milk
- 1/2 Tbsp. olive oil
- 1/4 tsp. garlic granules
- sea salt and pepper, to taste
1.) In separate pans, boil the cauliflower and cabbage. Boil the cauliflower until very tender and boil the cabbage until tender.
2.) Drain both. Add the cauliflower back to the pan you boiled it in. Add the almond milk, olive oil, garlic granules, sea salt, and pepper. Use a masher to mash until smooth.
3.) Add the cooked cabbage and the green onions, leaving a few green onions out for garnish.
4.) Transfer to a bowl and garnish with green onion.
Simple, yet so yummy! Enjoy! 🙂