Healthy Colcannon (Keto, Whole30, Paleo, & Vegan)
You can make a healthier colcannon by substituting cauliflower for potatoes!
1
Cook kale leaves in salted, boiling water until tender, about 2 to 4 minutes.
2
Drain the cooked kale in a colander. Fill the empty pot with 2 inches of water, add a steamer insert, cover, and bring to a boil.
3
Once the water is boiling, add the cauliflower florets and salt liberally.
4
Replace the lid and steam the cauliflower until tender, about 10 to 15 minutes.
5
Plop the steamed cauliflower florets in a food processor, along with some ghee or extra virgin olive oil (for vegan version).
6
While the cauliflower is steaming, squeeze out the excess liquid in the cooked kale in some cheesecloth.
7
Finely chop the cooked kale and some scallions. Transfer them to a large bowl.
8
When the cauliflower is done cooking, transfer the florets  into a food processor.
9
Add 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan version).
10
Process until smooth. The resulting creamy cauliflower purée should resemble mashed potatoes.
11
Add the cauliflower purée to the bowl with the greens and fold to combine.
12
Taste and adjust seasoning with salt and pepper.
13
Plop the remaining tablespoon of ghee or extra virgin olive oil on top!
14
Serve with something meaty and dinner is done!
15
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