Indy Power: Creamy, comforting caulicannon
Published 20/11/2016 | 02:30
This cauliflower twist on an old favourite is a really satisfying dish - and it won't leave you feeling bloated.
Purists are going to be very sceptical of this one but 'don't knock it 'til you've tried it' has never been more appropriate. This twist on colcannon has everything you love about the classic but won't leave you feeling bloated and overly full. It's beautifully creamy, perfectly buttery and one of the most comforting things ever. Just trust me!
Serves 4. Gluten-free.
1 medium head (approx 800g) cauliflower
125g kale, stalks removed
1 clove garlic
Handful fresh chives
2 tbsp butter
60ml unsweetened almond milk
Coarse salt and pepper
Chop the cauliflower into small florets and pop it into a pot of boiling water. Boil for 10-12 minutes until tender.
Drain the cauliflower and leave it to rest in the colander while you prep the kale. You want all of the excess moisture to drip out.
Chop the kale into strips. Mince the garlic and finely chop the chives. Add about half a tablespoon of the butter to a medium sized pot on medium heat. When it's melted, add in the kale, garlic and chives and toss well. Pour in a small splash of water. Cook for a few minutes until the kale is wilted and tender.
Add the cauliflower to a food processor with the almond milk and a good pinch of salt and pepper. Blend until really smooth.
Add the smooth cauliflower to the pot with the kale and the remaining butter. Stir gently until mixed through and hot. Serve with another sprinkling of salt and pepper.
Cauliflower mash. Everyone knows about cauliflower rice by now but cauliflower mash is even better. Once you taste this caulicannon, you’ll believe me. It has such a perfect texture and tastes great with everything, just like its potato counterpart. It’s such a handy low carb option — just boil the cauliflower (like the recipe) and skip the kale steps. Add wholegrain mustard or some truffle oil for added wow.
I’m pretty sure I eat more chives than anyone I know! I have them at least three times a week as part of my favourite breakfast: chopped eggs with avocado. It’s such a great start to the day, full of protein and loads of good fats and it’s so easy to make. Hard-boil 2 eggs (for about 9 minutes), peel them and add them to a cup with half an avocado, loads of chopped chives and a generous pinch of sea salt and pepper. Vigorously chop and mash it all together with a fork — it’s like a fancy version of egg in a cup! The chives add a lovely mild onion flavour and they’re loaded with vitamins.
You might have noticed that a lot of my other recipes are dairy-free. This is because I don’t eat very much dairy aside from a little Greek yoghurt, the odd irresistible bit of feta or halloumi and a small amount of butter. For me it’s simply because I believe that too much gives me problems with my skin, but over time I’ve found the types and amounts that I can still enjoy without any issues. Most of the time I substitute butter for olive or coconut oil when it’s needed for the chemistry of a recipe rather than the taste, but in a recipe like this, nothing else will do. Grass-fed butter (like Kerrygold) is actually great for you, too — it’s a great source of a short-chain fatty acid called butyrate, which helps fight inflammation and it’s full of vitamin K2, which plays an essential role in supporting heart and bone health.