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:
covered percent of daily need
