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Kalyn's Kitchen

Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan)

This Low-Carb Colcannon is a dish with pureed cauliflower and cabbage with Parmesan, and it’s low-carb version of the famous Irish dish called Colcannon!

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Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) found on KalynsKitchen.com

Years ago when I started on the South Beach Diet 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. And this Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) may not look to glamorous, but it’s tasty.

This particular version of pureed cauliflower has its roots in Colcannon, the traditional Irish dish where potatoes are mashed with cabbage or kale. I tried out this recipe on my friend Robin since she loves cabbage, and we both thought it was a great-tasting side dish.

And if you’re trying to keep the carbs low for St. Patrick’s Day Low-Carb Colcannon would be a great side dish with Slow Cooker Corned Beef or Pressure Cooker Corned Beef. (But if the idea of mixing cauliflower and cabbage doesn’t appeal to you, you can’t go wrong with Roasted Cabbage with Lemon for a low-carb side dish for corned beef!)


Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) found on KalynsKitchen.com

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. You’ll need half a head of green cabbage and half a head of cauliflower. Start by chopping the cabbage, then season with salt and pepper and cook 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.

Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) found on KalynsKitchen.com

More Ideas with Mashed or Pureed Cauliflower:

Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Mash from Kalyn’s Kitchen
White on White Puree from A Veggie Venture
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese from Kalyn’s Kitchen
Julia Reed’s Puree of Cauliflower with Curry from The Wednesday Chef
Mashed Cauliflower with Cheese and Dill from Kalyn’s Kitchen
Shepherd’s Pie with Cauliflower Puree from Under the High Chair

Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan)
(Makes 4-6 side dish servings, recipe created by Kalyn)

Ingredients:
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)

Instructions:
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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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

More About This Post:
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.

Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) found on KalynsKitchen.com

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    29 Comments on “Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan)”

  1. Claire, love the idea of adding spinach at the end for a bit more green, especially for St. Patrick's Day!

  2. Made this today 🙂 I added a couple of good handfuls of fresh spinach right at the end, before I pureed, and just stirred it in. The immersion blender did a super job and it came out a lovely spring green colour. Grated a little aged cheddar on top too. Really nice! I shall do this again. I also put thyme in it for some added herbal flavor. Thanks for sharing the recipe!

  3. Hope you enjoy it; sounds like it would work well to me!

  4. Making this with ingredients on hand, including Napa cabbage and fresh Romano, let's see what happens! Recipe looks delicious!!

  5. Glad you've been enjoying the recipes. I'm not sure I'd cook this in a slow cooker unless you transfer it to the stove and reduce too cook down the liquid at the end. If you try it, let me know how it works.

  6. Kayln do you think this would work in a slow cooker? Maybe cut back on the broth due to the extra moisture from the slow cooker?

    I so enjoy your newsletter and all the recipes I've tried have been keepers. I've passed on quite a few to my dear daughters-in-laws also.
    Thanks so much!

  7. So happy to hear that. Thanks for letting me know.

  8. I finally tried this last night and it is so YUMMY!!!

    I think every receipe of yours that I have tried has been a hit. So glad I found your site.

  9. Bron, I love the idea of putting salmon on top of this!