Potato & Cauliflower Colcannon (-ish)
Ingredients for 5 servings
- 1 3/4 lb white or creamer potatoes (halved)
- 10z cauliflower florets
- 1 tablespoon olive oil
- 2 tablespoons (vegan) butter
- 3 cups shredded cabbage
- 1 leek, halved and chopped
- 2 green onion stalks, diced
- pinch of sea salt & pepper
- Garnish
- green onions, diced
Steps
Step 1
Bring a pot of water to a boil. Add the potatoes and cauliflower and cook until the potatoes are fork tender, about 15 minutes. Drain the water and set aside.
Step 2
As the potatoes and cauliflower cook, set a carbon steel skillet on medium high heat, once hot add olive oil and ONE tablespoon of butter. Add the leeks and cabbage and cook for 5 to 6 minutes, allowing them time to wilt.
Step 3
Add the remaining tablespoon of butter, pour in the almond milk, then add pinches of sea salt & pepper. Mix everything together.
Step 4
Add the cabbage mix to the drained pot of potatoes and cauliflower and mash everything together. For BEST results and texture, use an immersion blender. Season to taste with sea salt & pepper.
Step 5
Enjoy with your choice of lean protein like my Irish Whiskey Salmon Steaks.