A plant-based spin on a traditional Irish dish, vegan cauliflower colcannon is the perfect side to make on St. Patrick’s Day. 
If you know me well, you know I’m a sucker for my Irish heritage. You know that I drool over Irish soda bread. You know that a good Irish ballad will bring me to tears. You know that I’ve never felt more at home during my travels than I did in Ireland. You know that I’m always down to party if Guinness and Jameson are around (preferable together in car bomb form). And you know that every year around St. Patrick’s Day, I invite friends over and make my favorite classic Irish dishes.
Last year, I switched up my regular Irish soda bread recipe for a Whole Wheat Irish Soda Bread that was equally delicious but with an added nutrition boost. This year, I decided to make something that’s brand new to me altogether, colcannon.
Colcannon is a traditional Irish side dish made with mashed potatoes, cabbage, (and in true Irish cooking fashion) cream and butter. Apparently, according to Wikipedia, there is also a song about this dish. I kid you not. A line from the chorus goes like this: “Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.” I know what you’re all wondering and the answer is yes, of course I sang the song while cooking it! 😉
I figured I would make my own vegan variation on the dish and use cauliflower instead of potatoes and kale ‘stead of cabbage. I added some leeks and nutmeg for a flavor punch and used almond milk and vegan buttery spread instead of cream and butter.
This dish was super satisfying and delicious. Hearty, filling and comforting. It was especially tasty since I kept tradition and put a wad of buttery spread in a well in the colcannon. Love the hint of green from the ribbons of kale too – so festive. I’ll definitely be adding this dish to my St. Patrick’s Day repertoire. Stay tuned next week for another green recipe!
Yield:
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PinIngredients
- 1 medium head cauliflower, separated into florets
- 1/3 cup almond milk
- 4 tablespoons vegan buttery spread, divided
- 1 tablespoon olive oil
- 1 leek, trimmed, washed, and sliced
- 1 clove garlic, minced
- 1 small bunch kale, cut into small pieces
- 1/3 cup water
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat broiler.
- Steam cauliflower florets until fork tender and transfer to a food processor. Add almond milk and 2 tablespoons buttery spread and pulse to a smooth, creamy puree.
- Meanwhile, heat olive oil in a large saute pan over medium heat. Add leeks and cook for about 5 minutes, or until tender. Add garlic and cook another minute, or until fragrant. Add kale and toss to coat. Add water, cover and cook for 3-5 minutes. Remove cover and reduce heat to low, stirring occasionally. Cook for another 10-12 minutes, or until kale is tender. Season with nutmeg, salt and pepper.
- Fold cauliflower puree into the kale mixture until combined. Transfer to a baking dish and make a small well in the center of the dish. Place under broiler for about five minutes, or until lightly browned on top. Place remaining buttery spread into the well. Serve immediately.
Notes
You may need to add a little more water to the kale if it’s starting to dry up while cooking.
Tell me, have you ever tried (or heard of) colcannon before?
Check out my other plant-based St. Paddy’s Day recipes:
Irish Lentil Guinness Stew
Whole Wheat Irish Soda Bread
Superfood Shamrock Smoothie
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.
My mouth is truly watering at these pictures!! This looks absolutely delicious. Totally saving the recipe.
Thanks, Christina!!
Love love love this idea! I want to dig in right now! Yum, I’ll be trying this soon.
I hope you enjoy as much as I do!
YES! This year I’m going to make this St Patty’s Day dish. Have cabbage, have potatoes…hope mine turns out as pretty as yours!
Woohoo! Let me know how it turns out! Happy St. Paddy’s, Serena!
Creamy, dreamy deliciousness! Can’t wait to try this Kara!! Happy Saint Patrick’s Day 🙂
Thanks, EA! Happy St. Paddy’s to you too! 🙂
I’m not a vegan, but I want to become one. I love this recipe. I’ve been on a cauliflower kick, it seems, for years. Must try this recipe!
Haha thanks, Liz! You mean you were eating cauliflower before it got popular?! I always knew you were a trendsetter.
I’d never heard of Colcannon before but it sounds delicious! Love your veggie-packed, vegan version!
Thanks so much, Whitney!
You would never know this was vegan <3 Perfection!
Nope! Thanks, Rebecca 🙂
I had never heard of colcannon, but it sounds amazing. And I love how you lightened it up here because I’m sure it’s just as good. I may have to try this out next week!
Thanks, Natalie! Let me know what you think if you try it!
i have not heard of this dish…but i could see how deliciousssss this is!
Thanks, Dixya! I only recently heard of it!