• tmacon1963

Low Carb / Keto Colcannon. 8 net Carbs

Updated: Sep 18, 2019

As a tribute to Saint Patrick's Day , I have developed this cauliflower colcannon to be paired with the corned beef and cabbage recipe also posted here, so check that recipe also . But this new classic will sure to be a hit with you and your family anytime.




Low Carb Cauliflower Colcannon.


Ingredients:

1- Head of cauliflower.

1- Leek washed.

½ - head of cabbage cored and thinly sliced.

2- Cloves of garlic.

¼-Cup Parmesan cheese.

4- Ounces cream cheese.

2- Tbsp. Nutritional yeast flakes (optional)

4- Cups of chicken or vegetable stock.

2- Green scallions sliced.

Butter as needed.

Salt and pepper to taste.

Lemon juice


Preparation:

Core and cut cauliflower into florets and in a steamer basket, steam cauliflower till very tender.


Meanwhile take the leek and separate green tops from white bottoms, thinly slice both.

In a Dutch oven or similar pot over medium melt 1- Tbsp. of butter, add in green tops of leeks and sauté till they began to become tender approx. 3 minutes. Add in remaining white leek and garlic and sauté for 2 minutes more, during this period lightly salt and pepper.

Add cabbage to leeks stir to coat then pour in stock to top of cabbage and leek mixture , bring to a boil reduce to a simmer ,cover and cook till cabbage is tender approx. 8 to 10 minutes .


Once the cabbage is tender strain cabbage from boiling stock, retain liquid and set cabbage aside.


With a stick blender or in a food processor add cauliflower and pulse to blend adding in the retained cooking liquid to make a smooth consistency.


Place cauliflower puree into the Dutch oven and over medium heat dissolve cream cheese and parmesan cheese into mixture adding retained cooking liquid as necessary. Add nutritional yeast flakes if using at this time .


Stir cabbage and leek mixture into cauliflower and mixture, 1-tsp lemon juice, add in liquid as needed, salt and pepper to taste.



Heat colcannon through while stirring, remove from heat stir in sliced scallions and remove to a serving dish place pats of butter on top to melt from retained heat. Serve


Nutrition Facts Servings 10.0 Amount Per Serving calories 92 % Daily Value * Total Fat 4 g 6 % Saturated Fat 2 g 12 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 11 mg 4 % Sodium 302 mg 13 % Potassium 394 mg 11 % Total Carbohydrate 12 g 4 % Dietary Fiber 4 g 16 % Sugars 5 g Protein 4 g 8 % Vitamin A 37 % Vitamin C 105 % Calcium 16 % Iron 5 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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