Cauliflower Colcannon

• 10 ounces Japanese sweet potato (3 small ones)

• 12 ounces cauliflower (1 large head)

• 3 cloves garlic

• 10 ounces bacon (1 pack)

• 1 bunch dino kale, de-stemmed

• 1 stalk leek

• 2 tablespoons palm shortening 

• 1/2 cup canned full fat coconut cream

• 1 teaspoon onion powder

• 2 teaspoons fine salt, more to taste

• 1 tablespoon grated horseradish

Instructions

1. Peel your sweet potatoes and garlic cloves. Dice the potatoes and cauliflower. Put in a large pot, cover with water, and add 1 teaspoon of salt to the water. Bring to a boil, cover, and cook until tender.

2. In the meantime, wash your leeks and slice them, wash the kale and destem it, then tear the leaves into chunks.

3. When the cauliflower is tender, pour everything out into a colander, set it aside.

4. Put the pot back on the heat and add the bacon to the pot and cook here until crispy. Crumble it up and set it aside. Leave the bacon fat in the pot.

5. Add the veggies to the pot and saute, stirring often until tender and wilted for about 12 minutes.

6. Put the cauliflower mix in a large bowl. Add in the coconut cream, salt, onion powder, horseradish, palm shortening, and mix and mash with a whisk.

7. Add in the sauteed kale and leeks (along with the bacon grease). Keep mixing and mashing until creamy and combined.

8. Mix in a little bacon and leave the rest to put on top. Take a spoon, taste it, add more salt if needed. Add more palm shortening if it needs to be creamier. Once it’s perfect, top with bacon and serve! 

Recipe Notes:

• Great served with roasts, steaks or any protein entree.

• If you can’t find horseradish you can leave it out.

• If you don’t have palm oil shortening any saturated fat will do!