This is a killer mashed potato swap. Not that white potatoes aren’t a perfectly healthy food, but this version uses cauliflower, white sweet potato, kale, and anti-inflammatory fats. Colcannon is perfect year-round if you ask me, who doesn’t want an epic side dish?
Why This Is An Epic Side Dish
This cauliflower colcannon is going to be a star at your next meal. It’s got this great combination of textures – the crispy bacon and buttery bits. This recipe is a perfect side dish, like mashed potatoes with a serious glow up. This recipe is simple to make but truly satisfying. Perfect to serve with steak, chicken, grilled fish or even Thanksgiving Turkey!
While, traditional Colcannon is made with regular white potato, they’re high inflammatory to my body, along with all other nightshades SO I made an AIP Colcannon without them. Cauliflower Colcannon is a great substitute for the real thing. I mixed in a little Japanese sweet potato, the white, less sweet one for added creaminess and went heavy with the added fats and flavor. You’re going to love this lower-carb, much healthier, yes absolutely delicious paleo Colcannon.
Cauliflower Colcannon Ingredient Breakdown
- The main ingredient is cauliflower. This versatile cruciferous veggie can really do it all.
- Japanese sweet potato is the white brother of regular sweet potato, less sweet, more starchy. Gives this predominately Cauliflower Colcannon that authentic potato feel.
- Leeks for color and onion flavor and because they’re delicious. Always wash well!
- Dino kale, my favorite hearty green, traditional Colcannon often features it too.
- Coconut cream instead of heavy cream.
- Palm oil shortening instead of ghee or butter to keep it AIP and make it really creamy!
Step by Step Colcannon
- Start by peeling potatoes and garlic. Dice everything up. Put in a pot and cover with water.
- Add salt and bring to a boil. Once tender, drain the water out and set aside.
- Cook all of the bacon until crispy. Reserve the fat.
- While the bacon cooks de-stem the kale, cut and clean the leeks. Then sauté in the bacon fat.
- Add the coconut cream and palm oil to to the cauliflower and use a whisk to cream.
- Mix in the sautéed greens, salt, horseradish, onion powder and some bacon fat if needed.
- Add chopped up bacon and serve!
Frequently Asked Questions
Yes, you can add more cauliflower and more garlic! Reduce the coconut cream a bit.
Absolutely! You can use pretty much any greens you like.
Yes, it can be. But I purchase Nutiva brand palm products and they’re sourcing is ethical, you can read more about it on their site.
If you’re not doing the autoimmune protocol or allergic to dairy, yes you can definitely use butter or ghee.
Looking for more free recipes?
Celebrate St. Patrick’s Day with Cauliflower Colcannon and keep it AIP! Creamy and dreamy this low-carb version hits the spot.
- 10 ounces Japanese sweet potato (3 small ones)
- 12 ounces cauliflower (1 large head)
- 3 cloves garlic
- 10 ounces bacon (1 pack)
- 1 bunch dino kale, de-stemmed
- 1 stalk leek
- 2 tablespoons palm shortening
- 1/2 cup canned full fat coconut cream
- 1 teaspoon onion powder
- 2 teaspoons fine salt, more to taste
- 1 tablespoon grated horseradish
- Peel your sweet potatoes and garlic cloves. Dice the potatoes and cauliflower. Put in a large pot, cover with water, and add 1 teaspoon of salt to the water. Bring to a boil, cover, and cook until tender.
- In the meantime, wash your leeks and slice them, wash the kale and destem it, then tear the leaves into chunks.
- When the cauliflower is tender, pour everything out into a colander, set it aside.
- Put the pot back on the heat and add the bacon to the pot and cook here until crispy. Crumble it up and set it aside. Leave the bacon fat in the pot.
- Add the veggies to the pot and saute, stirring often until tender and wilted for about 12 minutes.
- Put the cauliflower mix in a large bowl. Add in the coconut cream, salt, onion powder, horseradish, palm shortening, and mix and mash with a whisk.
- Add in the sauteed kale and leeks (along with the bacon grease). Keep mixing and mashing until creamy and combined.
- Mix in a little bacon and leave the rest to put on top. Take a spoon, taste it, add more salt if needed. Add more palm shortening if it needs to be creamier. Once it’s perfect, top with bacon and serve!
- Great served with roasts, steaks or any protein entree.
- If you can’t find horseradish you can leave it out.
- If you don’t have palm oil shortening any saturated fat will do!
- Serving Size: 1/8 recipe
- Calories: 164
- Fat: 11.3g
- Carbohydrates: 11.9g
- Fiber: 2.3g
- Protein: 5.3g
Keywords: Cauliflower Colcannon