I’m linking this post with the GreensLove bloghop. If you are posting a recipe with any sort of greens this month, check it out and join the party!
A couple years ago I made lasagna and garlic bread for dinner on St. Patrick’s Day and happened to mention it in my Facebook status. I don’t really celebrate the holiday, so it wasn’t on my radar, but one of my Facebook friends was like, “Hey! Where’s the corned beef and cabbage???” I’d never made any sort of Irish-type food whether on St. Patrick’s Day or otherwise, and thought I just might try it the following year.
And so I purchased my first beef brisket last year. It turned out to be the worst brisket in the history of briskets. It. was. horrid. I still shudder just thinking about it. (80% fat, with a foul flavor.) But, I also made this cauliflower colcannon, which was very good and ended up being the main course rather than our side dish.
The pureed cauliflower serves as a lower-carb, more nutritious replacement for the mashed potatoes that colcannon is usually made with. I opted for kale instead of cabbage in my colcannon, but it would be good either way. This made a mighty tasty dish, and a good alternative to traditional colcannon if you are going to be eating a high-calorie dessert afterward. Kinda helps balance things out. And I’m a Libra, so I’m all about balance. Cauliflower Colcannon + 1 dozen Andes Mint Cupcakes = balance. Right? Right. Let’s do this.
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
4 tablespoons unsalted butter, divided, plus more for serving
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 lightly packed cups kale, cabbage, or other greens
½ cup chopped green onions
1/2 teaspoon minced garlic (1 clove)
Milk or heavy cream for thinning, if necessary
Set a stockpot of water to boil over high heat. Meanwhile, clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until very tender. Drain the cauliflower well and pat it very dry between several layers of paper towels, not allowing it to cool.
In the bowl of a food processor, puree the hot cauliflower with the cream cheese, Parmesan, 1 tablespoon of the butter, salt, and pepper until almost smooth. Set aside.
Melt the remaining 3 tablespoons butter in a skillet and add the greens. Cook over medium-high heat for about 5 minutes, until greens have wilted and given off some of their water. Add the onions and garlic and cook one minute more. Stir in the cauliflower mixture and thin with milk or cream, if necessary. Serve hot with a pat of butter, if desired.