Gluten-free | No added Fat | No added sugar | Dairy-free
Why it's delicious
The colcannon, a classic Irish dish, is a delightful combination of potatoes and cabbage. It is typically enjoyed for breakfast alongside some tender boiled meat. Today, I am excited to share a healthier version of this beloved recipe. Get ready for a makeover that will make your taste buds dance with joy!
- 285 g (10 oz) raw cauliflower florets, sliced thin
- 1 tsp tamari
- 150 g (5.2 oz) lean lamb, sliced into thin strips
- 2 tsp cumin powder
- Himalayan salt and freshly ground black pepper
- 200 g (7 oz) cabbage, finely shredded
- 1 clove garlic, finely chopped
- 6 tbsp water
- 2 tbsp nutritional yeast (optional)
- Place the sliced cauliflower in a medium-sized pot and just cover it with water. Add a pinch of salt and bring to a boil and allow to simmer rapidly for 12-15 minutes or until cooked and tender.
- While the cauliflower cooks, heat a wok or frying pan on medium to high heat and add the tamari, followed quickly by the lamb slices. Stir fry for a couple of minutes, and then add the cumin and season with salt and pepper.
- Toss the cabbage into the wok along with the garlic and water and stir fry/steam the ingredients for a couple more minutes until the cabbage is just tender. Taste for flavour and season with salt and pepper if necessary. Set the pan aside.
- Drain the water from the cooked cauliflower well, shaking the cauliflower a few times to make sure the water is fully drained and place the cauliflower into a small high-speed blender. Add a pinch each of salt and pepper and blend the cauliflower until smooth.
- Place the cauliflower mash into a small casserole dish and stir the lamb and cabbage through. If using, sprinkle the top of the dish with the nutritional yeast and place under the grill (broiler) to colour and brown for a couple of minutes before eating.