This dish of pureed cauliflower and cabbage with Parmesan is a delicious 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

I remember a time when I was very suspicious of “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 may not look to glamorous, but it’s a tasty low-carb dish that 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 low-carb version of Colcannon.

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. 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

How to Make Low-Carb Colcannon:

(Scroll down for complete recipe with nutritional information.)

  1. This isn’t a quick recipe, but it’s something that can cook while you make other parts of the dinner. You’ll need half a head of green cabbage and half a head of cauliflower.
  2. 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.
  3. Add 1/2 cup sliced green onion and saute about 5 minutes more.
  4. Then add the chopped cauliflower with enough chicken stock to cover (about 2 cups.)
  5. Let the mixture simmer until cauliflower is very soft, probably close to 30 minutes at a low simmer.
  6. When the cauliflower is soft, mash ingredients together.
  7. 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.
  8. 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.)
  9. 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.
  10. Serve hot, with more cheese sprinkled on top if desired.

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

More Ideas with Mashed or Pureed Cauliflower:

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

Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan) found on
Yield: 6 servings

Low-Carb Colcannon

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

You'll love this low-carb version of the famous Irish dish called Colcannon.


  • 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
  • 2 cups chicken broth (or more if 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)


  1. 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.
  2. Stir it every once in a while so it doesn't get overly brown in some parts.
  3. Add sliced green onions and cook about 5 minutes more, until onions are softened.
  4. Add chopped cauliflower, pour over enough chicken broth or homemade chicken stock to cover the vegetables, and simmer until the cauliflower is very soft, probably close to 30 minutes at a low simmer.
  5. Mash the ingredients together with a potato masher.
  6. 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.)
  7. 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.
  8. Then stir in the finely grated Parmesan cheese, 2 T at a time so the cheese is well-combined in the mixture.
  9. Serve hot, with additional Parmesan cheese sprinkled on top if desired.


This would be great with homemade chicken stock, but chicken broth in a can or carton will also be fine.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 584mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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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 original South Beach Diet. If you use a bit more cheese it can easily be Keto.

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.

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