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A traditional Irish colcannon isn’t high on many Paleo menus. While some versions of the diet allow a little leeway on potatoes, in general, the high-carb tubers aren’t the most Paleo-friendly of veggies. Luckily, cauliflower is, and by forgoing the spuds for more cauliflower, we’re not only lowering the carb count, but adding a healthy dose of fiber, which has been shown in studies to improves gut bacteria, which helps protect against inflammation and disease. Cauliflower also contains glucosinolates, compounds found in cruciferous veggies that have been shown to reduce the risk of colon cancer.
This recipe is special to me because it’s super easy to make, it doesn’t take much time—and no one realizes that it’s full of healthy nutrients and fats! You can even add protein and make it a complete meal. It’s a versatile recipe that goes with pretty much anything, and it’s perfect for a Paleo St. Patrick’s Day. Plus, the leftovers refrigerate and reheat really well!
Paleo-Friendly Cauliflower Colcannon
- Wash all of the vegetables prior to use and shake any excess water from them. Break cauliflower into florets, and place in steamer. Steam 7–10 minutes, until cauliflower is soft and can be mashed like potatoes.
- While the cauliflower is steaming, slice cabbage into ¼-inch ribbons, slice leeks into ¼-inch discs, and pull kale leaves from large stems and tear into smaller pieces.
- Melt 1–2 Tbs. butter in large sauté pan, and heat over medium-high heat. Add leeks, cabbage, and kale and sauté 5–7 minutes, until veggies start to brown/soften. Turn off heat, and set aside.
- When cauliflower is steamed and ready, drain thoroughly excess water in strainer. Return to pot and mash until it reaches consistency of mashed potatoes.
- Add leek, kale, and cabbage mixture, along with 1 Tbs. melted ghee, to cauliflower, and mix well. Add salt and pepper to taste. Taste, and add more ghee for richer flavor if preferred.