Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!

Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

I’ve also seen this dish with bacon, and most often topped with a knob of butter. Great as a side dish to Corned Beef and Cabbage, Fig Balsamic Pork Tenderloin or any type of roast.

Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!
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3.75 from 4 votes
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Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

2
Freestyle Points
112
Calories
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!

Ingredients

  • 6 cups 1 large head cauliflower, cut up into florets
  • 4 teaspoons unsalted butter
  • 3 cups chopped kale
  • 4 cloves crushed garlic
  • 2 chopped scallions
  • 1/3 cup fat free milk
  • kosher salt and pepper to taste

Instructions

  • Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.
  • Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).
  • In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.
  • In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
  • To serve, transfer to a bowl and top with remaining teaspoon butter.

Nutrition

Serving: 3/4 cup, Calories: 112kcal, Carbohydrates: 16g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 11mg, Sodium: 78mg, Potassium: 0mg, Fiber: 6g, Sugar: 3g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 2
Points +: 3