Festive meals are my favorite thing and St. Patrick’s Day is no different. The predicament is always – what can I serve other than corned beef and cabbage?
When I search for Irish recipes I found colcannon. It’s traditionally a potato dish, but I nearly always replace potatoes with cauliflower at our house. I don’t think you even miss the starch in this recipe because of the strong flavors. It’s still warm, hardy, and delicious – with no gluten, grains, or dairy.*
This makes 4 small servings, so you will need to double for a party. Let’s get ready for St. Paddy’s Day!
Ingredients:
- 1 lb Riced Cauliflower, frozen
- 2 tsp Sea Salt
- 1/4 cup Unsweetened Almond Milk
- 2 tbs Olive Oil
- 4 Green Onions, chopped (reserve green part for garnish)
- 2 Garlic Cloves, minced
- 2 tbs Ghee or coconut oil
- 1 cups Green Cabbage, chopped
- 1 cup Spinach, chopped
- 1/4 tsp Black Pepper
- 2 tbs Nutritional Yeast, or substitute Parmesan cheese
Instructions:
- Add the cauliflower, salt, and almond milk to a pan or skillet and cook over medium high heat until tender (about 5 minutes). Add to a blender of food processors to puree.
- In the same pan, add oil, onions, and garlic, cooking two minutes. Add ghee (or coconut oil) cooking until melted.
- Stir in cabbage and cook 5 minutes or until softened. Add spinach and cook until wilted.
- Add cauliflower mixture back to the pan, stir in pepper and nutritional yeast, and stir until well incorporated. Cook an additional 5 minutes before serving
- Top with green tops of onions to serve.
*If dairy is not a problem for you and your family you likely don’t have many of these products in your pantry. Fee free to use regular milk or cream in place of almond milk, butter instead of ghee, and Parmesan cheese instead of nutritional yeast. You can even top it will extra Parmesan. Enjoy!
