Sides
Mashed Cauliflower Colcannon
Description
I may be risking a bolt of lightning from my Irish ancestors for this Mashed Cauliflower Colcannon with kale, but it turned out so deliciously that it’s a chance I am willing to take.
Ingredients
- 6 cups cauliflower florets about 1 large head
- 1 ¼ teaspoons kosher salt divided
- ⅓ cup unsweetened almond milk
- 3 tablespoons extra-virgin olive oil or melted and cooled coconut oil, divided
- 2 tablespoons nutritional yeast*
- ¼ 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)
Directions
- 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.
