December 19, 2016 | Serves 4
- 1 Large Head of Cauliflower (approx 800g)
- 125g of Kale, Stalks Removed
- 1 Clove of Garlic
- Handful of Fresh Chives
- 2 Tablespoons of Butter or Olive Oil
- 60ml of Unsweetened Almond Milk
- Coarse Salt & Pepper
This twist on colcannon has everything you love about the classic but won’t leave you feeling bloated and overly full. It’s beautifully creamy, perfectly buttery (use olive oil for plant based) and one of the most comforting things ever. It’s packed with fibre, iron and folate and is so simple. Perfect with a sunday roast!
Chop the cauliflower into small florets and pop it into a pot of boiling water. Boil for 15 minutes until tender.
Drain the cauliflower and leave it to rest in the colander while you prep the kale. You want all of the excess moisture to drip out.
Chop the kale into strips. Mince the garlic and finely chop the chives. Add about half a tablespoon of the butter to a medium sized pot on medium heat. When it’s melted, add in the kale, garlic and chives and toss well. Pour in a small splash of water. Cook for a few minutes until the kale is wilted and tender.
Add the cauliflower to a food processor with the almond milk and a good pinch of salt and pepper. Blend until really smooth.
Add the smooth cauliflower to the pot with the kale and the remaining butter. Stir gently until mixed through and hot. Serve with another sprinkling of salt and pepper.