Cauliflower Colcannon

Course: Side Dish
Author: Angela Coleby
Print Recipe


  • 1/2 head cauliflower
  • 1/2 head savoy cabbage
  • 2 spring onions chopped
  • 1/4 cup (57g) Butter
  • 2 tablespoons Double/heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped Parsley (optional garnish)


  • Cut the cauliflower into florets, place in a sauce and cover with water. Bring to the boil then cover and simmer for 10-12 minutes until soft.
  • Drain then mash with a fork (or potato masher), adding half of the butter and the cream. I blended mine with a hand blender to make it very smooth.
  • Finely chop the cabbage in thin slices.
  • Heat the remaining butter in a frying pan and add the cabbage and the spring onions. Gently saute for 5 minutes until soft.
  • Add the cabbage and spring onion to the mashed cauliflower and season. Mix thoroughly.
  • Spoon into a serving dish and scatter with the chopped parsley.


Serves 2-4 People
Nutritional Info per serving (1/4 of the recipe) -  159 Calories, 15g Fat, 3g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs