The ultimate pairing with my Low Carb Corned Beef!
8 servings // 361 calories, 7 net carbs
10 cups frozen riced cauliflower (or 3-4 lb. head, riced)
1/2-3/4 cup Kerrygold butter
4-6 garlic cloves, sliced
4 cups savoy cabbage, shredded
2-1/2 cups heavy cream
1 cup sour cream
4 slices bacon
Salt & pepper, to taste
Sauté the riced cauliflower in a large skillet over medium heat in 2 tablespoons butter. Use a lid to cover the pan so that the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally.
Cut the leeks in half lengthwise, rinse thoroughly to get the grit out, and thinly slice (white parts only) into half-rounds.
Melt 4 tablespoons of butter in a 5-6-quart heavy pot over medium heat. Add sliced leek whites and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add a few more tablespoons of butter, if needed and add the cabbage and cook, stirring constantly, until well-wilted. Add cream and sour cream, bring to a simmer, and reduce until thickened.
While the sauce is reducing, dice the bacon and cook until crispy.
Add riced cauliflower to the vegetables, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer colcannon to a large serving bowl. Top with a tablespoon of butter, if desired.