Pureed Cauliflower and Cabbage with Green Onions and Parmesan (Low-Carb Colcannon Wanna-Be)
This Pureed Cauliflower and Cabbage with Green Onions and Parmesan is a low-carb side dish inspired by the Irish dish Colcanon!
When I first started the South Beach Diet
(over five years ago!) one of the things I was most suspicious of was the famous South Beach “Cauliflower mashed potatoes.” Then I made Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
and later Mashed Cauliflower with Cheese and Dill
, and I realized that if you don’t expect it to be a substitute for potatoes, pureed or mashed cauliflower is a pretty delicious dish.
This particular version of pureed cauliflower has its roots in Colcannon, the traditional Irish dish where potatoes are mashed with cabbage or kale, and I first had this idea for St. Patrick’s Day, but didn’t mange to get it done in time! I tried out this recipe on my friend Robin since she loves cabbage, and we both thought it was a great-tasting side dish.
This post is dedicated to a blog event marking World Autism Awareness Day
, sponsored by Neil from At My Table
, who has an autistic daughter. I decided to post early so my entry is up for the actual day of April 2 in Australia, where Neil is. The idea is to create a dish that’s all one color to symbolize the sometimes challenging food preferences of autistic kids. Besides having a great fondness for Neil, I have a sister, a niece, and a blogging friend who work with autistic kids, so it’s a cause I feel connected to. World Autism Awareness Day
kicks off Autism Awareness Month, where organizations around the world work to raise money and increase awareness about Autism. (Edit 4/3/10: Shannon has written a poignant essay on BlogHer.com about being the parent of an autistic child
This isn’t a quick recipe, but it’s something that can cook on it’s own for most of the time, while you make other parts of the dinner. Start with half a head of green cabbage and half a head of cauliflower.
Start by chopping the cabbage, then season with salt and pepper and saute in olive oil over medium-low heat about 15 minutes, or until cabbage is barely starting to brown.
Add 1/2 cup sliced green onion and saute about 5 minutes more.
The add the chopped cauliflower with enough chicken stock to cover (about 2 cups.) Let the mixture simmer until cauliflower is very soft, probably close to 30 minutes at a low simmer.
When the cauliflower is soft, mash ingredients together. I started with a potato masher, which gave a rougher texture like this.
I wanted a finer texture, so I switched to my immersion blender
. You could also do this with with a food processor, but be careful due to the hot liquid.
At this point the mixture will likely be too runny, so cook on medium heat until most of the liquid dissolves and it has the texture of mashed potatoes. (This took about 10 minutes for me. Don’t be tempted to drain off the liquid, because reducing it with the vegetables adds flavor.)
Then stir in the finely grated Parmesan cheese, about 2 Tablespoons at a time to be sure the cheese is well-combined in the mixture. Serve hot, with more cheese sprinkled on top if desired.
Pureed Cauliflower and Cabbage with Green Onions and Parmesan
(Makes 4-6 side dish servings, recipe created by Kalyn)
1/2 large head green cabbage, core cut out and cabbage chopped
1 1/2 T olive oil
salt and fresh ground black pepper to taste
1/2 large head cauliflower, core cut out and cauliflower chopped
1/2 cup finely sliced green onions (scallions)
2 cups chicken stock (or more as needed to cover the vegetables in the pot)
1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top for serving if desired)
Heat olive oil in large heavy pot, add chopped cabbage, season with salt and fresh ground black pepper, and saute cabbage over medium-low heat until it’s cooked through and starting to brown, about 15 minutes. Stir it every once in a while so it doesn’t get overly brown in some parts. Add sliced green onions and cook about 5 minutes more, until onions are softened.
Add chopped cauliflower, pour over enough chicken stock to cover the vegetables, and simmer until the cauliflower is very soft, probably close to 30 minutes at a low simmer.
Mash the ingredients together with a potato masher. You can keep the coarse texture this produces if you prefer, or use an immersion blender or food processor to puree into a finer texture. (Be careful with the hot liquid if you use a food processor.)
Turn heat back on under the mashed or pureed vegetable mixture in the pan and cook an additional 5-10 minutes on medium heat, or until most of the liquid has evaporated. Then stir in the finely grated Parmesan cheese, 2 T at a time so the cheese is well-combined in the mixture. Serve hot, with additional Parmesan cheese sprinkled on top if desired.
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South Beach/Low-Carb Suggestions:
This is a perfect side dish for any phase of the South Beach Diet
or any type of low-carb or low-glycemic
I chose the South Beach Diet
to manage my weight partly so I wouldn’t have to count calories, carbs,
points, or fat grams, but if you want nutritional information for a
recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Ideas with Mashed or Pureed Cauliflower:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese from Kalyn’s Kitchen
Mashed Cauliflower with Cheese and Dill from Kalyn’s Kitchen
Julia Reed’s Puree of Cauliflower with Curry from The Wednesday Chef
Shepherd’s Pie with Cauliflower Puree from Under the High Chair
White on White Puree from A Veggie Venture
Vivid Cauliflower and White Bean Puree from Mostly Eating
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)