Keto Irish Colcannon tastes just like real potatoes!
My low carb version of traditional Colcannon rivals the real deal! I use puréed cauliflower instead of potatoes and the texture is spot on. Try it out if you need a healthy side dish for corned beef and cabbage!
Ingredients:
2 heads of cauliflower (9 cups chopped)
2 oz cream cheese
4 tbsp butter divided
2 cups chopped kale
4 tbsp green onions chopped
1/2 tsp salt
Chop the cauliflower into florets. I got about 9 cups of chopped cauliflower from 2 heads.
Boil for about 8-9 minutes until tender.
Drain in a colander shaking out excess water.
Puree the boiled cauliflower in a food processor along with 2 oz. of cream cheese and 1 tbsp of butter. Stir and mash down the cauliflower in intervals until it’s smooth.
In a medium pan over medium heat, melt 3 tbsp of butter and add in your chopped kale green onions, and salt. Sauté for about 7 minutes until it is tender and wilted down.
Add in your cauliflower puree and reduce the heat to low. Stir to combine.
Garnish with the extra sliced green onions and a pat of butter.
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Having tried various low-carb alternatives for traditional potato dishes, I found that using cauliflower as a substitute works exceptionally well in Irish Colcannon. Cauliflower’s mild flavor and creamy texture, when puréed with cream cheese and butter, mimic mashed potatoes closely, making it enjoyable even for those not following keto. One tip I learned is to ensure the cauliflower is drained thoroughly after boiling since it can retain water that might make the mash watery. Using a food processor to puree the cauliflower results in a smooth consistency, whereas mashing by hand might leave some small chunks. For the greens, kale is a nutritious alternative to traditional cabbage and adds a wonderful earthy flavor. Sautéing kale and green onions with butter and salt until tender helps bring out the natural sweetness and enhances the creaminess of the dish. Although the classic recipe uses cabbage and leeks, experimenting with kale provides extra vitamins and fiber while keeping the dish low-carb. This keto version is ideal for St. Patrick’s Day celebrations or when craving a side that feels indulgent but fits into a healthy diet. It pairs beautifully with corned beef, adding color and texture to your plate. If you want to add even more flavor, try incorporating a pinch of garlic powder or a sprinkle of nutritional yeast for a subtle cheesy note. Garnishing with fresh green onions and a pat of butter before serving makes it look inviting and adds extra richness. Overall, this recipe balances tradition with low-carb living, capturing the comforting essence of Irish Colcannon without the added carbs of potatoes. I recommend preparing it fresh and serving it warm for the best taste and texture.
Always wonder why I only make this once a year. I add bacon and onion to mine. Delicious!