This Cauliflower Colcannon recipe is a low carb version of a traditional Irish dish that's typically made with mashed potatoes. An easy colcannon mash that swaps the potatoes with cauliflower. Gluten-free, easy, low-carb.
Cauliflower is such a versatile vegetable which is why it works well in so many recipes.
It takes on the flavors of whatever you throw at it. Whether it be with seasonings or toppings!
And this Cauliflower Colcannon goes well with most meals. So if you're looking for a unique way to switch up sides then this is your recipe!
- Cauliflower- a medium head of cauliflower broken into florets- approximately 3-4 cups.
- Cabbage- chop into small pieces for best results. I used a food processor to make it really easy.
- Onion- finely chopped yellow onion. You could substitute with sweet onion if needed.
- Butter- I recommend unsalted butter for this recipe. You could easily swap vegan butter to make this recipe Dairy-free & Vegan.
- Almond milk- make sure it's unsweetened. You could substitute another unsweetened plant based milk. I've also made this with half & half cream but I recommend using a little less if you go that route.
- Garlic- finely minced
- Olive oil- extra virgin
- Leeks- make sure to rinse them in a bowl of cold water after you chop them.
How to make cauliflower colcannon
Full directions are in the recipe card below
Start by breaking the cauliflower into florets and bringing a large pot of salted water to a boil.
Cook cauliflower till fork tender, drain well, add butter and milk. Mash mixture with potato masher and set aside to stay warm.
Meanwhile prep the cabbage. I recommend you chop the cabbage relatively small and the quickest & easiest way is with a food processor.
Next add the olive oil to a large skillet and heat over medium heat. Add onions and cook a few minutes.
Add the chopped leeks, cabbage and garlic and cook till veggies are soft. Mix in with cauliflower mash till blended. Then I recommend mixing with an immersion blender for a creamier texture.
Recipe notes & tips
Make sure to rinse the chopped leeks in a bowl of cold water and dry thoroughly before sautéing.
I like to prep all the vegetables before starting. You can do it early in the day and store the chopped vegetables in covered containers in the fridge.
The recipe comes together really quickly if you prep ahead of time.
How long can I store it
You can easily make this ahead and store in an airtight covered container in the fridge for up to 3-4 days.
Other cauliflower recipes you may like
Mashed Cauliflower Colcannon (Gluten Free, Easy)
- Bring large pot of lightly salted water to a boil
- Break cauliflower into florets and carefully add to boiling water.
- Cook cauliflower florets about 7-8 minutes till fork tender.
- Remove from stove and drain well.
- Mix in softened butter and almond milk with potato masher. Cover and keep warm.
- Meanwhile add olive oil to saute pan over medium heat. Add yellow onions & garlic and cook 1-2 minutes till translucent.
- Then add chopped leeks and chopped cabbage and cook an additional 10-12 minutes till cooked down.
- Add cooked veggies to the cauliflower mash and continue to mash again until everything is incorporated.
- For a creamier mash I recommend using an immersion blender for the final blending
- Salt & Pepper to taste.
- Serve immediately.
Updated- originally posted January 2018