Creamy Mashed Cauliflower Colcannon

Name: Creamy Mashed Cauliflower Colcannon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 6 cups cauliflower florets (about 1 large head); 1 1/4 teaspoons kosher salt (divided); 1/3 cup unsweetened almond milk; 3 tablespoons extra-virgin olive oil ( or melted and cooled coconut oil, divided); 2 tablespoons nutritional yeast*; 1/4 teaspoon ground black pepper; 2 leeks (white and pale-green parts only, thinly sliced); 3 cloves garlic (minced); 4 cups finely chopped kale leaves (about 1 bunch; be sure to remove the tough stems); 4 medium green onions (finely chopped); Optional: vegan buttery spread (such as Earth Balance, for serving (or butter if the recipe being vegan is not a concern))

Creamy Mashed Cauliflower Colcannon. A low-carb, vegan version of traditional Irish colcannon, made with kale and mashed cauliflower.

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

6 cups cauliflower florets (about 1 large head)
1 1/4 teaspoons kosher salt (divided)
1/3 cup unsweetened almond milk
3 tablespoons extra-virgin olive oil ( or melted and cooled coconut oil, divided)
2 tablespoons nutritional yeast*
1/4 teaspoon ground black pepper
2 leeks (white and pale-green parts only, thinly sliced)
3 cloves garlic (minced)
4 cups finely chopped kale leaves (about 1 bunch; be sure to remove the tough stems)
4 medium green onions (finely chopped)
Optional: vegan buttery spread (such as Earth Balance, for serving (or butter if the recipe being vegan is not a concern))

Steps

Place the cauliflower florets in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt, then bring to a boil. Let boil until fork-tender, about 6 minutes. Drain, then transfer to a food processor fitted with a steel blade or a blender. Add an additional 1/2 teaspoon salt, almond milk, 1 tablespoon olive oil, nutritional yeast, and black pepper. Blend until smooth.
Meanwhile, in the same pot you used to cook the cauliflower (or a large nonstick skillet if you prefer to save time and cook the veggies simultaneously), heat the remaining 2 tablespoons olive oil over medium heat. Add the leeks and cook, stirring often, until soft, about 8 minutes. Add the garlic and cook 30 seconds, then add the kale, remaining 1/4 teaspoon kosher salt, and 1/3 cup water. Cover the pot and let cook over medium, lifting up the lid and stirring occasionally, until the kale is wilted and tender, about 4 additional minutes.
Stir in the reserved cauliflower puree and half of the green onions. Taste and add additional salt and pepper as desired. Serve warm, topped with the remaining green onions and butter.