Brussels Sprouts Bacon Cauliflower Colcannon

5 from 1 vote
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Cauliflower colcannon is a low carb and veggie-filled twist on the classic Irish dish. The traditional colcannon recipe typically consists of mashed potatoes with kale or cabbage, but this one uses mashed cauliflower instead, and it’s flavored with the delicious pairing of bacon and Brussels sprouts. Celebrate a gluten-free St. Patrick’s Day by adding Brussels Sprouts Bacon Cauliflower Colcannon to your menu.

Cauliflower colcannon in a serving bowl with a metal spoon.

Low Carb Cauliflower Colcannon with Bacon and Brussels Sprouts

I know I’m going to get in trouble for this one. I mean, every time I share this Shepherd’s Pie Loaded Baked Potatoes recipe or someone comes across the version of Easy Shepherd’s Pie that I make, I’m reminded that shepherds raise lambs, not cows, so my inclusion of beef in shepherd’s pie is all kinds of wrong. It’s technically “cottage pie”. I don’t know about you, but I’ve never seen cattle hanging out in a cottage, so I couldn’t tell you the origin of that name. I’m sure if the rancher needed a hand, he’d be more likely to get the shepherd to keep an eye on his cattle than if he just wandered up to some unsuspecting family in a random little cottage and said, “Hey, here, watch my cows.”

And I don’t like lamb, so there you have it.

It’s a hot button, for sure, though. And now what did I do? I made colcannon. Except I made low carb colcannon. Yes, you guys, I made…

A spoon scoops up cauliflower colcannon from a serving bowl.

Brussels Sprouts Bacon Cauliflower Colcannon for a low carb St. Patrick’s Day side dish.

Now I’ve done it, because not only did I pass the potatoes, but I cut out the cabbage too. Well, not completely. I really just replaced them with wee bitty little cabbages (also known as Brussels sprouts), which I just so happened to cook with some bacon before stirring them into the mashed cauliflower. And then I might have proceeded to eat the entire batch myself over the next couple of days because my crazy husband and kids are anti-Brussels sprouts. Too bad for them, because it was incredibly delicious. I didn’t make this batch as smooth as my Horseradish Cheddar Whipped Cauliflower, but I love the more homestyle texture, and the the flavor combination of the salty, smoky bacon with the cauliflower made creamy with just a bit of butter and Greek yogurt was absolutely perfect.

I’m totally going to be enjoying it with my Easy Slow Cooker Corned Beef for St. Patrick’s Day this year! I do use hard cider in that, so those that are on the keto diet might not be able to make that exact recipe, but it is a delicious gluten-free alternative to cooking it in Guinness. But for a low carb version, try this Pressure Cooker Corned Beef with Creamy Horseradish Sauce from Kalyn’s Kitchen. Serve it alongside Low Carb Irish Soda Bread Muffins from Sugar Free Mom. Then finish off the meal with Low Carb Irish Cream Brownies from All Day I Dream About Food.

Have I convinced you to make Brussels Sprouts Bacon Cauliflower Colcannon yet?

Cauliflower colcannon in a serving bowl garnished with chives.

Yes, now you probably want to know how to make Mashed Cauliflower Colcannon with Bacon and Brussels Sprouts.

  • My friend Becca from It’s Yummi told me about this Cauliflower Colcannon recipe from Divalicious Dishes, and knowing my love of all things cauliflower, we knew I had to put my own spin on it. I don’t use a lot of heavy cream in my cooking, so decided I wanted to try it with Greek yogurt, and then I just couldn’t resist the combo of bacon and Brussels.
  • You’ll start with one medium sized head of cauliflower, and cut off the florets. You should end up with about 7-8 cups, but if you have more, you can just add a little more yogurt or butter to achieve your desired consistency. Then just steam it until it’s super soft.
  • Then you’ll take your Brussels sprouts, cut off the bottom of the stem where it is brown, remove any yellow or otherwise damaged outer leaves, and cut it into shreds as if you were cutting cabbage for a slaw.
  • Cook some bacon, add a little onion and then the Brussels sprouts.
  • Then it’s time to mash the cauliflower. I started with a potato mashed, but I wanted it a little less lumpy, so decided to switch to my food processor. I alternated between pulsing and pureeing, stopping to scrape down the sides every once in awhile. This got rid of all the big chunks, but still left a nice, homestyle mashed potatoes texture, not a super smooth puree or whipped cauliflower. My initial plan was to use just Greek yogurt, but I found that a little knob of butter greatly improved the velvety texture and gave it a bit richer flavor, even without the heavy cream found in other similar recipes.
  • Then all you need to do is stir in the bacon and Brussels sprouts mixture and serve, though a little sprinkle of parsley adds a nice bit of color and freshness to your Brussels Sprouts Bacon Cauliflower Colcannon.
Cauliflower colcannon in a serving bowl garnished with chives.

Here’s some more recipes you might enjoy…

Cauliflower colcannon in a serving bowl with a metal spoon.
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Cauliflower colcannon in a serving bowl garnished with chives.

Some things you might need to make Brussels Sprouts Bacon Cauliflower Colcannon…

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Cauliflower colcannon in a serving bowl garnished with chives.
5 from 1 vote

Brussels Sprouts Bacon Cauliflower Colcannon

A low carb and veggie-filled twist on the classic Irish mashed potatoes dish, but flavored with the delicious pairing of bacon and Brussels sprouts. Try it for St. Patrick's Day!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes


  • head cauliflower cut into florets (about 7-8 cups)
  • 2 slices bacon, cut into thin strips
  • 1/4 cup finely chopped onion
  • 1/2  pound Brussels sprouts, cut into fine shreds
  • 1 Tablespoon unsalted butter
  • 1/4 cup plain Greek yogurt
  • 1/2  teaspoon  Kosher salt
  • 1/2  teaspoon  black pepper
  • Chopped parsley  optional


  • Fill a large pot with about an inch of water and place a steamer basket inside. Bring the water to a boil.
  • Add the cauliflower florets on top of the steamer basket, cover with a lid, and steam for 10-15 minutes, or until very soft.
  • While the cauliflower is steaming, heat a skillet over medium heat. Add the bacon and cook until crisp.
  • Add the onion the the pan and saute for a minute or two, then and Brussels sprouts. Cook 5-7 minutes, or until tender.
  • When the cauliflower is soft, remove the steamer basket from the pot and let some of the steam evaporate off of the cauliflower.
  • Transfer the cauliflower to a food processor, add the butter, Greek yogurt, salt, and pepper. Then puree to the desired texture, pulsing and stopping the processor to scrape down the sides as needed.
  • Transfer the mashed cauliflower to a bowl and fold in Brussels sprouts mixture. Season to taste with salt and pepper, and sprinkle with chopped parsley, if desired.


Adapted from Cauliflower Colcannon from Divalicious Dishes.
Nutrition Facts
Brussels Sprouts Bacon Cauliflower Colcannon
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 262mg11%
Potassium 601mg17%
Carbohydrates 11g4%
Fiber 4g16%
Sugar 4g4%
Protein 5g10%
Vitamin A 345IU7%
Vitamin C 125.3mg152%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.



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  1. Sheila

    Woah! This low-carb recipe looks amazing and delicious. I would love to try this as soon as I have all the ingredients available. Thank you for sharing the recipe.

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