Not only was this traditional dish a treat for the people of Ireland, but it was said to satiate the fairies and goblins that roamed the evergreen hills. Traditionally, trinkets (like a sixpence for wealth or a ring for marriage) were hidden inside dishes of colcannon that, when found by a diner, would indicate what the year held in store for them. The traditional recipe is a flavorful blend of potato, cabbage, and kale, but ours takes on a healthier theme, using cauliflower instead of potatoes.
- 1 head cauliflower
- 4 Tablespoons butter, separated
- 1/2 Cup cream cheese, softened
- 2 Tablespoons sour cream
- 1 medium onion, diced
- 1 Teaspoon garlic powder
- 1/2 Cup lightly packed dried kale
- 1 Teaspoon dried parsley
- 4 Tablespoons light half-and-half
- Salt and pepper, to taste
Separate the cauliflower into florets and coarsely chop them with the core.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes.
Drain the cauliflower and pat dry. Using an electric mixer, blend the cauliflower, 2 tablespoons of the butter, the cream cheese, sour cream, onions, garlic powder, kale, and parsley. Season with salt and pepper, to taste. While blending, slowly add the half-and-half until the desired texture is achieved.
Melt the rest of the butter and pour on top of the finished dish, letting the butter pool in the center.