Cauliflower Colcannon

   I have written about the Irish cold salad, colcannon, before (here). I wrote how it is oftentimes served at tea. It’s a rustic mash of potatoes and cabbage mainly, with a few accent flavours. Today, I wanted to make a version using cauliflower. Not for any secondary dietary reason, but simply because the flavour of fresh-from-the-earth cauliflower is like nothing else. Mildly earthy, a pleasant, savoury bitterness and texturally perfect for a rustic, chunky cold salad.

Cauliflower Colcannon:

2 cups cauliflower florets

2 cups green cabbage, thickly sliced

2 green onions, finely sliced

6 Tbsp plain yogurt

1 tsp salt

   Place the cauliflower and cabbage in a steamer and steam for 15-20 minutes or until the cauliflower is soft enough to mash with a fork. Transfer the steamed vegetables to a large bowl. Mash the cauliflower with a fork until mostly smooth with a few rough chunks remaining. Add the green onions, yogurt and salt and stir to combine. Divide between two bowls and serve at room temperature or cold. Serves 2.



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