This low carb and keto friendly smoked colcannon inspired cauliflower mash is a great side! It's a great way to use up leftover corned beef or to serve alongside it too!
Course Recipes
Cuisine Keto
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4Cups
Calories 189kcal
Author Bon Appeteach
Ingredients
16oz.Frozen Cauliflower Rice
3tbsp.Butter
3oz.Cream Cheese
1cupShredded Cabbage
1Green Onionthinly sliced
1/2cupDiced Cooked Corned Beefor bacon
Instructions
Preheat your smoker to 325 F. or preheat your oven to 350 F. Place the frozen cauliflower rice into a foil pan (easier for the grill) or on a baking sheet and spread it out in a thin layer. Cook it for 10-15 minutes until it fully defrosts and some of the excess water has evaporated. Remove and set aside.
While the cauliflower is cooking, in a medium sized pot melt 1 tbsp. of butter. Add in the shredded cabbage and saute on medium heat for 2-3 minutes or until it just slightly starts to brown. Remove it from the pan and set it aside.
Place the pot back on the heat and add the remaining 2 tbsp. of butter. Add the cauliflower rice and the cream cheese (I like to dice the cream cheese into smaller pieces). Use a spatula to mix in the cream cheese. It should melt and mix fairly quickly because everything is pretty hot.
I prefer to use an immersion blender to mash the cauliflower mixture. If you do not have one use a blender or food processor but be careful. Hot foods create steam and can cause pressure to build up and splatter (ouch). Blend until creamy and place in a large bowl.
Mix in the cooked cabbage, the diced corned beef and the green onion. Season with salt and pepper to taste and serve.