Smoked Colcannon Inspired Cauliflower Mash

🧂 Ingredients

• 16 oz. Frozen Cauliflower Rice
• 3 tbsp. Butter
• 3 oz. Cream Cheese
• 1 cup Shredded Cabbage
• 1 Green Onion

  thinly sliced
• 1/2 cup Diced Cooked Corned Beef

  or bacon

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 Mix in the cooked cabbage, the diced corned beef and the green onion. Season
  with salt and pepper to taste and serve.

Nutrition Info