COLCANNON
29 ounces fresh cauliflower, coarsely chopped, 1 large head
1 tablespoon heavy cream
Salt and pepper, to taste
Pinch nutmeg, optional
2 slices bacon, chopped
1 pound cabbage, coarsely shredded
1 small onion, chopped, 2 1/2 ounces
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5-7 minutes until very tender. Let stand covered 5 minutes; drain. Place in a food processor, with the chopping blade inserted, along with the heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt, pepper and a pinch of nutmeg, if desired.
In a large skillet, fry the bacon until crisp. Keeping the bacon fat in the skillet, add the cabbage and onion; cook and stir until the cabbage is very tender. Season with salt and pepper, to taste. Gently stir the cabbage mixture into the cauliflower without over mixing.
Makes about 6 servings
Freezing not recommended
Per Serving: 78 Calories; 2g Fat; 5g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
Colcannon is a traditional Irish dish that is made with mashed potatoes and either cabbage or kale. I've never had the real thing so I'm not sure how authentic the bacon is. This is a hearty side dish and very tasty. I may try using leeks instead of onions next time. Click the photo to see a close-up.