Cauliflower & Brussels Sprouts Colcannon
Give an Irish classic a low carb twist with this easy and flavorful Cauliflower Colcannon recipe. Creamy mashed cauliflower is paired with smoky, salty bacon and sauteed Brussels sprouts for a side dish that is so satisfying that you’ll never miss the potatoes.
Table of Contents
Delicious Details
- Cuisine Inspiration: Irish
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Low carb
- Skill Level: Easy
The traditional colcannon recipe typically consists of mashed potatoes with kale or cabbage. However, since I’m such a big fan of mashed cauliflower, I knew I had to try a low carb twist on this classic Irish side. Not necessarily because I am looking for keto side dishes, but because I just love my veggies.
And, since we’re changing things up, not only did I pass the potatoes, but I cut out the cabbage too. Well, not completely. I really just replaced it with wee bitty little cabbages, you know, Brussels sprouts. And then I stirred in some crispy pieces of bacon for good measure. The flavor combination with the cauliflower, made creamy with just a bit of butter and Greek yogurt, is so perfect that I’m known to eat the entire batch myself!
Cauliflower Colcannon Made Better with Bacon and Brussels Sprouts
- Short and simple ingredient list. Just pick up some cauliflower, Brussels sprouts, and bacon from the store. You probably already have the handful of other pantry staples already in your kitchen.
- Perfect for a low St. Patrick’s Day. So good to serve with Keto Shepherd’s Pie or Pressure Cooker Corned Beef. Just add Low Carb Irish Soda Bread Muffins and Low Carb Irish Cream Brownies for dessert.
- Or add veggies to your St. Paddy’s feast. It’s also great if you just need to pair a vegetable side with your Slow Cooker Corned Beef, some classic Shepherd’s Pie, or fun and creative Shepherd’s Pie Loaded Baked Potatoes
Recipe Ingredients
Here’s a quick rundown of what you’ll need, as well as some prep notes about the ingredients. Keep reading for some additional tips. Scroll to the recipe card for the full amounts and step-by-step instructions.
- Cauliflower. You’ll need one large head, roughly cut into florets, to steam and mash.
- Bacon. Cut it into thin strips.
- Onion.
- Brussels sprouts. Cut them into fine shreds. You could also substitute the more traditional cabbage.
- Butter. I usually use unsalted, but if you only have salted, that’s fine, just adjust your seasoning. This adds a little velvety texture and richness.
- Plain Greek yogurt. Nonfat, low fat, or whole milk yogurt will all work great in this recipe.
- Salt and pepper.
- Chopped parsley. This is an optional garnish, but I like the hint of freshness it adds.
Tips for Success
- Don’t fuss with chopping. Since you are going to be mashing the cauliflower, you can just roughly chop the cauliflower florets. They don’t have to be a certain size or be even. You can even get pieces of the stem in there.
- Steam it well. You want the cauliflower to be very soft when you are done steaming it so that it mashes well. Also, remove the steamer basket from the pot and let some of the excess moisture evaporate off of the florest before mashing so that it doesn’t end up runny.
- Prep the sprouts. Cut off the bottom of the stems of the Brussels sprouts 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.
- Mash or whip. I started with a potato masher, but I wanted it a little less lumpy, so I decided to switch to my food processor. I alternated between pulsing and pureeing, stopping to scrape down the sides every once in a while. 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.
Store and Reheat Leftovers
- Refrigerate. Wrap any leftover cauliflower colcannon tightly with plastic wrap or transfer to a container that seals with an airtight lid. Refrigerate for up to 2 to 3 days. I do not recommend freezing, as the consistency can get a little watery after freezing and thawing.
- Reheat. Return the cauliflower and Brussels sprouts to a skillet and stir while heating through over medium heat. You can also microwave it till steaming hot.
More Cauliflower Sides
- Cauliflower Tots
- Goat Cheese Whipped Cauliflower
- Air Fryer Cauliflower
- Horseradish Cheddar Mashed Cauliflower
Cauliflower Colcannon
Easy and flavorful Cauliflower Colcannon with bacon and Brussels sprouts is a low carb twist on a classic Irish side dish. So satisfying, you won't miss the potatoes. Try it for St. Patrick's Day!
Servings: 6
Ingredients
- 1 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 garnish
Instructions
- Fill a large pot with about an inch of water and place a steamer basket inside. Bring the water to a boil.
- Add 1 head cauliflower, cut into florets to 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 2 slices bacon cut into thin strips, and cook until crisp.
- Add 1/4 cup finely chopped onion to the pan and saute for a minute or two, then add 1/2 pound Brussels sprouts cut into fine shreds. 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 1 Tablespoon unsalted butter, 1/4 cup plain Greek yogurt, 1/2 teaspoon Kosher salt, and 1/2 teaspoon black 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 the Brussels sprouts mixture. Season to taste with salt and pepper, and sprinkle with chopped parsley , if desired.
Notes
Adapted from Cauliflower Colcannon from Divalicious Dishes.
Nutrition Facts
Cauliflower Colcannon
Amount Per Serving (1 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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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.
Thanks, Shelia. I hope you enjoy the colcannon!
YUM! I would love that for St. Patrick’s Day! And thanks for the shout-out for my pressure cooker corned beef. Of course I am making that again this year!
Your recipe looks amazing, Kalyn!