Source : Our Life in Food
- Servings:Makes 2 servings.
- 1 head cauliflower
- splash milk (for dairy free, substitute a non dairy milk such as almond milk, or use chicken stock)
- salt and black pepper
- 6 slices bacon, chopped
- 1 leek, white and green parts only, rinsed and chopped
- 1-2 cups thinly sliced cabbage
- chives, to garnish
- Place the cauliflower in a medium sauce pan (about 3 qt). Cover with water, bring to a boil, and cook for 4-5 minutes, until softened.
- Strain the cauliflower and pour it into a food processor with a splash of milk (see substitutes if no dairy). Season to taste with salt and pepper and puree until smooth.
- Add the bacon to the pan. Saute until crispy. Remove some of the extra fat in the pan, but keep some for flavor and for sauteeing the other vegetables.
- Add the leek and cabbage to the pan. Mix everything together, and cook for a few minutes until all of the vegetables are softened.
- Mix in the pureed cauliflower. Cook for a few minutes to heat through, sprinkle with chives, and serve.
- Note: Replacing the leeks in the colcannon with onions or shallots is great, too, but I like the extra green color from the leeks. And in my opinion, the more bacon/cabbage/leeks that you add, the better.