Well, I just had the most fantastic week. I've been dreading my birthday a little bit and was worried I'd wake up feeling very old - as you can see from the candles in the picture above, I turned 11...
At any rate, I was totally wrong. I am feeling stronger than I have in awhile now that I am coming off of a shoulder injury and finally able to do light presses and banded pull-ups again at the gym, and I was treated to not one but TWO surprise birthday parties with TWO surprise mostly-Paleo cakes made by my wonderful sister Glennis. I'm posting the super blurry photo above because it is the only documentation of her Paleo+cream cheese carrot cake, as it was promptly devoured. Note to those wanting to make this totally dairy free: I had good luck with this creamy cashew faux-cream cheese icing. I'm hoping to gather up more photos and recipes of some of the other food at these events - it was mind-blowing. I feel very loved, and not at all as ancient as I should.
The other wonderful birthday surprise was that I noticed I had a whack of new subscribers! Welcome, hello! I am so happy you are here! I went to investigate where you were coming from, and saw that the original "Healthy Skeptic", frequent Paleo Solution Podcast guest, and all around internet superstar Chris Kresser had included my slow cooker recipe for ratatouille meatball soup in his bi-weekly "best-of" links roundup! And that is just beyond exciting. Thank you. And now, on to the cooking!
I had colcannon a few years back during brunch at an English pub in Montreal. I can't remember the name of the pub, but do remember my friend Amanda requiring very little peer pressure to order a "hair of the dog" Bloody Mary with a raw egg sitting at the bottom; I was still a bit squeamish about novel foods at the time and didn't follow suit, but that sounds like the perfect cocktail to me at this point.
Colcannon is a mixture of cabbage and mashed potatoes, and it was darned good. I remember it being served along with bubble and squeak (fried leftover roast veggies) and bangers (a better name for sausages). I've been loving making a way too easy, non-starchy, dairy- and potato-free version; you could do this on the stovetop, but it has been hot - and for those of us without air conditioning, microwave recipes suddenly seem like totally legit cooking. Now, I enjoy mashed cauliflower a lot, but the folks claiming it is indistinguishable from mashed potatoes do not remember mashed potatoes. However, in this instance, I like this lighter "Caulcannon" even better than the original; especially during the summer.
This fake-out colcannon is great on top of salad greens or steamed veggies, with sliced sausage on top. Mine was the red wine and garlic sausage we got as loot from our sausage making class at Thatcher Farms - totally delicious. I like to mix a heaping tablespoon of Paleo Mayo 2.0 into each serving.
Fake-out cauliflower "Caulcannon"
Makes about 10 heaping 1/2 cup servings
- 1 head cauliflower, roughly chopped
- 1 small yellow onion, skin removed and chopped in half
- 1/2 cup full fat coconut milk
- 1/2 green or savoy cabbage, thinly sliced into ribbons
- Lots of sea salt and freshly ground black pepper, I love salt and used maybe 1 Tbsp of each
- Optional: 1 Tbsp Paleo Mayo 2.0 per serving
- Steam the cabbage, I used a microwave safe bowl with a plate on top, until tender - about 10 minutes.
- Steam the cauliflower and onion together.
- Puree the cauliflower, onion, coconut milk, salt, and pepper together using an immersion blender or food processor.
- Stir in the cabbage.