Cauliflower Colcannon

By blum099

Ingredients

• 200 g / 4 cups kale or cabbage, stalk removed and chopped
• 1 large head of cauliflower, chopped
• 6 spring onions, finely sliced
• Small bunch of chives, finely sliced
• 80 ml / 1/3 cup almond milk
• 2 tbsp vegan spread or olive oil
• Salt and pepper to taste

Details

Preparation time 10mins
Cooking time 25mins
Adapted from frame.bloglovin.com

Preparation

Step 1

Instructions
Bring a pot of lightly salted water to a boil, add the kale and cook for 10-15 minutes until tender.
Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.
Add the spring onions, chives and milk to a smaller saucepan and simmer for 5 minutes.
Once the kale is cooked and drain well, removing any excess moisture.
Drain the cauliflower, removing any excess moisture and mash well. If you prefer a smoother mash, use a food processor or hand held blender to puree the cauliflower.
Stir in the kale, milk with spring onions and chives, half of the butter and some salt and pepper. Taste and add more if needed.
Serve warm with the rest of the butter melting on top. Perfect accompanied with some vegetarian sausages!