Ingredients

The following ingredients have 4 Servings
  • 1 pound Cauliflower
  • 5 ounces Cabbage (finely shredded)
  • 2 Scallions (thinly sliced)
  • 2 tablespoon Chives (finely chopped)
  • 2.5 ounces Salted Butter
  • 1 teaspoon Pepper (ground)
  • 1 teaspoon Salt

Instruction

  • Cook the cauliflower in a pot of boiling water for 5 minutes, until it is tender. Drain well and blend in a food processor with the salt and pepper.
  • Melt 50g of the butter in a frying pan over medium heat, add the cabbage and saute for 3 minutes.
  • Add the scallions and chives and saute for 2 minutes. Reduce the heat to low.
  • Pour the mashed cauiflower into the pan and mix well. Adjust seasoning.
  • Serve Cauliflower Colcannon with the remaining butter melting over the top.