About
This keto take on colcannon mash uses cauliflower in place of potato, blended with aromatic garlic and cream and combined with crisp bacon and tender cabbage.
This is a great addition to a Sunday roast served with chicken or pork.
Ingredients
- 3 slice – 6" long bacon
- 1 tablespoon olive oil
- 1 small – head – 4" diameter cauliflower, raw
- 1 cup cabbage, savoy, raw
- 1 clove garlic
- ¼ cup heavy cream
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Dice the cauliflower into florets and add to a pan of boiling water. Simmer for 5-6 minutes or until cooked through and tender. Drain and add to a food processor.
- Whilst the cauliflower is cooking, heat the olive oil in a skillet over a low/medium heat. Roughly chop the bacon and thinly slice the cabbage. Add to the skillet and cook for 5-6 minutes until the bacon is cooked through completely and the cabbage has wilted.
- Add the garlic, cream, salt and pepper to the food processor. Blend to a smooth mash.
- Return the mash to the pan and stir through the cabbage and bacon to serve.
Nutrition Facts
- Servings: 4
- Calories: 132.4kcal/553.8kJ (per serving)
- Fat: 11.1g (per serving)
- Carbs: 5.5g (per serving)
- Protein: 4.2g (per serving)
