Boil cauliflower. Bring a large pot of water to a boil. Add cauliflower and let boil for approximately 10 minutes. You will know that the cauliflower is done when it is soft enough to easily break apart with a fork.

Add cabbage. While the cauliflower cooks melt 1 tablespoon of butter in a large skillet. Add the cabbage and saute for 5-7 minutes until softened.

Drain cauliflower. Once the cauliflower has finished cooking pour into a strainer and thoroughly drain the water. Let it sit for several minutes to remove as much water as possible!

Mash. Pour the cauliflower back into the empty pot and add the cabbage and the remaining butter. Mash together until it is a mashed potato consistency.

HOW DO YOU STORE COLCANNON? Allow it to cool all the way down, then put it in a sealed container with a tight-fitting lid. It will last 3-4 days in the refrigerator and tastes great leftover too! This makes it perfect for meal planning, as well. You can also keep the mashed colcannon in the freezer. Just cool it down, place it in a freezer-safe bag or container, and it will last up to 3 months. It’s a great idea to label any leftover food you freeze with the name and date, so you don’t forget how long it’s been in there.

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