Cheesy cauliflower colcannon mash
This Cheesy Cauliflower Colcannon Mash is a creamy and indulgent side dish that combines the smoothness of mashed cauliflower with the rich flavour of cheddar and sautéed cabbage. It's a comforting and unique take on traditional colcannon that's perfect for any meal.
Cook time 15 min
Prep time 5 min
Ingredients:
1/4 cauliflower1/2 cup cheddar cheese
1 cup cabbage
2 tbsp butter
Welcome to a new twist on the classic colcannon mash! This Cheesy Cauliflower Colcannon Mash is a delicious and nutritious side dish that combines the creamy goodness of mashed cauliflower with the cheesy richness of cheddar and the subtle crunch of cabbage. Perfectly buttery and flavorful, it's a great way to elevate your meal.
Instructions:
- Chop the cauliflower into small florets.
- Finely shred the cabbage.
- Fill a medium-sized pot with water, bring it to a boil, and add a pinch of salt.
- Add the cauliflower florets to the boiling water and cook for about 10-15 minutes, or until tender. You should be able to easily pierce the florets with a fork.
- Drain the cauliflower well and set aside.
- While the cauliflower is cooking, melt 1 tablespoon of butter in a large skillet over medium heat.
- Add the shredded cabbage to the skillet and sauté for about 5-7 minutes, or until the cabbage is softened and slightly caramelized. Stir occasionally to prevent burning.
- Once the cauliflower is drained, return it to the pot.
- Add the remaining 1 tablespoon of butter to the cauliflower.
- Use a potato masher or an immersion blender to mash the cauliflower until smooth. If you prefer a chunkier texture, mash less thoroughly.
- Add the sautéed cabbage to the pot with the mashed cauliflower.
- Sprinkle in the grated cheddar cheese and stir until the cheese is melted and well combined with the mash.
- Taste the colcannon mash and add salt and pepper as desired.
- Serve immediately while hot, garnished with a pat of butter or extra cheese if desired.
There you have it: delicious Cheesy Cauliflower Colcannon Mash that’s both comforting and nutritious. This side dish is sure to be a hit, bringing a delightful twist to traditional mashed potatoes. Serve it alongside your favorite main courses, and enjoy the combination of flavors and textures. Bon appétit!
Cheesy cauliflower colcannon mash FAQ:
You should boil the cauliflower for about 10-15 minutes, or until tender. You can test doneness by piercing the florets with a fork.
Yes, you can substitute cheddar cheese with other cheeses such as mozzarella or cream cheese, but this may alter the flavor and texture of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or butter if needed.
Yes, you can use a dairy-free cheese alternative and substitute the butter with olive oil or a dairy-free margarine to make it dairy-free.
A large skillet is ideal for sautéing the cabbage. A 10-12 inch skillet will provide enough space for the cabbage to cook evenly.
Tips:
- Steam the cauliflower: For a smoother mash, steam the cauliflower until it's very tender, which usually takes about 10-15 minutes. This will help in achieving a creamier texture.
- Use a food processor: For an ultra-smooth mash, use a food processor or blender. This will evenly blend the cauliflower and cabbage mixture.
- Grate the cheese finely: Finely shredded cheese will melt more evenly into the mash, ensuring a consistent cheesy flavor throughout.
- Season well: Don’t forget to season with salt and pepper to taste. You can also add a pinch of garlic powder or nutmeg for extra depth of flavor.
- Add extra veggies: Feel free to add other vegetables, such as kale or spinach, to increase the nutritional value and flavor of the dish.
- Adjust butter quantity: If you prefer a richer mash, you can increase the amount of butter. Start with 2 tablespoons, and add more to taste.
Nutrition per serving
2 ServingsCalories 260kcal
Protein 9g
Carbohydrates 10g
Fiber 3.75g
Sugar 4.16g
Fat 22g
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