Each year during St. Patrick’s Day week, I always add to the celebration with some good old Irish Colcannon! This delicious treat is all kinds of tasty. However, it isn’t always the healthiest of dishes to serve depending on your own personal tastes, sensitivities, etc. For example, traditional colcannon contains potatoes, lots of butter, milk, and heavy cream, so if someone is sensitive to potatoes or dairy, this may present a problem. Well, I have good news! I’ve flipped the traditional recipe by making a few substitutions here and there to create a healthy, dairy and potato free Irish Colcannon! Yay!
Don’t let the fact that this is good for you fool you into thinking it doesn’t taste as good – it is phenomenal, and it serves as an excellent comfort food that is healthy! Whether you serve it as a side or a very light meal, you will be happy you did, because this stuff is gold!
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! 🙂