Skillet Cauliflower Colcannon
- Yield 6 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Skillet Cauliflower Colcannon sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- Diamond Crystal kosher salt
- 1 bunch kale, stemmed and roughly torn
- 1 large large cauliflower, cut into florets
- 4 scallions
- 4 tablespoons ghee, or extra virgin olive oil, divided
- Freshly ground black pepper, to taste
Method
Fill a large stock pot with water. Lid and bring to a boil over a hot burner. When the water is at a rolling boil, add a large pinch of salt.
Set the kale leaves in the boiling water and cook for 2 to 4 minutes or until tender.
Tip off the cooked kale in a colander.
Fill the now-empty stock pot with 2 inches of water. Set a steamer insert inside, cover the pot, and bring to a boil on a hot burner. Once the water is boiling, add the florets and salt liberally.
Replace the lid, and steam the cauliflower until the florets are easily pierced with a paring knife, about 10 to 15 minutes.
While the cauliflower is cooking, squeeze out the excess liquid in the cooked kale in a clean kitchen towel or cheesecloth.
Finely chop the cooked kale and scallions and move them to a large bowl.
When the cauliflower is done cooking, move the florets into a food processor. Plop in 3 tablespoons of ghee (or extra virgin olive oil if you’re making a vegan colcannon) and proces until smooth.
Tip in the cauliflower purée to the bowl with the greens and fold to combine. Check the seasoning and adjust the seasoning with salt and pepper.
Tip 1 cup of water into the metal insert and place a steamer on top. Set the kale in the steamer insert, sprinkle on some salt, and cook on high pressure for 1 minute. Release the pressure manually and take out the cooked kale.
Turn in the cauliflower florets into the steamer insert and salt everything liberally. Lock the lid and cook under high pressure for 3 minutes. Release the pressure manually.
Follow steps 6 throuhgh 9 above.
Kitchen notes
- You can make cauliflower colcannon ahead of time and store it in a sealed container in the refrigerator for up to 4 days.
- You can reheat it in the microwave or in a covered pot over a low burner on the stove.
