Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

If you want to add more European recipes to your collection, Creamy Cauliflower Mash with Kale (Low-Carb Colcannon) might be a recipe you should try. This side dish has 114 calories, 6g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.24 per serving. This recipe is liked by 539 foodies and cooks. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up kosher salt, unsalted butter, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Skinny Taste. With a spoonacular score of 95%, this dish is excellent. If you like this recipe, you might also like recipes such as Bacon & Smoked Gouda Cauliflower Mash – Low Carb, Bacon & Smoked Gouda Cauliflower Mash – Low Carb, and Garlic & Chive Cauliflower Mash – Low Carb and Dairy Free.

Servings: 4

 

Ingredients:

(6 cups) 1 large head cauliflower, cut up into florets

1/3 cup fat free milk

4 cloves crushed garlic

3 cups chopped kale

kosher salt and pepper to taste

2 chopped scallions

4 teaspoons unsalted butter

Equipment:

pot

colander

blender

bowl

Cooking instruction summary:

Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed). In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes. In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm. To serve, transfer to a bowl and top with remaining teaspoon butter.

 

Step by step:

Boil the cauliflower

1. Put the cauliflower in a medium pot and cover with cold water by at least an inch.

2. Add salt, and bring to a boil.

3. Cook, covered until fork tender. 6 to 8 minutes.

4. Drain in a colander (reserving some liquid if needed).

5. In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.

6. In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.

7. To serve, transfer to a bowl and top with remaining teaspoon butter.


Nutrition Information:

Quickview
111k Calories
6g Protein
4g Total Fat
14g Carbs
30% Health Score
Limit These
Calories
111k
6%

Fat
4g
8%

  Saturated Fat
2g
17%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
11mg
4%

Sodium
268mg
12%

Get Enough Of These
Protein
6g
12%

Vitamin K
390µg
372%

Vitamin C
134mg
163%

Vitamin A
5246IU
105%

Copper
0.83mg
41%

Manganese
0.62mg
31%

Folate
106µg
27%

Vitamin B6
0.46mg
23%

Potassium
756mg
22%

Calcium
144mg
14%

Phosphorus
140mg
14%

Fiber
3g
13%

Magnesium
50mg
13%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
11%

Vitamin B1
0.15mg
10%

Iron
1mg
8%

Vitamin B3
1mg
7%

Zinc
0.84mg
6%

Selenium
2µg
4%

Vitamin D
0.32µg
2%

Vitamin B12
0.11µg
2%

Vitamin E
0.27mg
2%

covered percent of daily need
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