Cauliflower Colcannon

If you’re cooking this dish on the stovetop, fill a large stock pot with water. Cover and bring to a boil over high heat.

When the water is at a rolling boil, add a large pinch of salt.

Place the kale leaves in the boiling water and cook for 2 to 4 minutes or until tender.

Drain the cooked kale in a colander.

Fill the now-empty stock pot with 2 inches of water. Place a steamer insert inside, cover the pot, and bring to a boil on high heat. Once the water is boiling, add the florets and salt liberally.

Replace the lid, and steam the cauliflower until the florets are easily pierced with a paring knife, about 10 to 15 minutes.

While the cauliflower is cooking, squeeze out the excess liquid in the cooked kale in a clean kitchen towel or cheesecloth.

Finely chop the cooked kale and scallions and transfer them to a large bowl.

When the cauliflower is done cooking, transfer the florets into a food processor.

Plop in 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan colcannon).

Process until smooth.

Add the cauliflower purée to the bowl with the greens and fold to combine.

Taste and adjust the seasoning with salt and pepper.

Plop the remaining tablespoon of ghee on top (it’ll melt!) and serve!

Serve with something meaty, and dinner is done!

Stovetop Cauliflower Colcannon

Fill a large stock pot with water. Cover and bring to a boil over high heat. When the water is at a rolling boil, add a large pinch of salt.

Place the kale leaves in the boiling water and cook for 2 to 4 minutes or until tender.

Drain the cooked kale in a colander.

Fill the now-empty stock pot with 2 inches of water. Place a steamer insert inside, cover the pot, and bring to a boil on high heat. Once the water is boiling, add the florets and salt liberally.

Replace the lid, and steam the cauliflower until the florets are easily pierced with a paring knife, about 10 to 15 minutes.

While the cauliflower is cooking, squeeze out the excess liquid in the cooked kale in a clean kitchen towel or cheesecloth.

Finely chop the cooked kale and scallions and transfer them to a large bowl.

When the cauliflower is done cooking, transfer the florets into a food processor. Plop in 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan colcannon) and proces until smooth.

Add the cauliflower purée to the bowl with the greens and fold to combine. Taste and adjust the seasoning with salt and pepper.

Instant Pot Cauliflower Colcannon

Pour 1 cup of water into the metal insert and place a steamer on top. Place the kale in the steamer insert, sprinkle on some salt, and cook on high pressure for 1 minute. Release the pressure manually and take out the cooked kale.

Toss in the cauliflower florets into the steamer insert and salt everything liberally. Lock the lid and cook under high pressure for 3 minutes. Release the pressure manually.

Follow steps 6 throuhgh 9 above.