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Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 8



8 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Colcannon

16-ounce bag frozen cauliflower 
3 tablespoons unsalted butter
1 cup packed chopped kale, cabbage, chard, or spinach
2 cloves garlic, minced 
1 green onion, sliced into thin rounds, plus more for serving
½ cup heavy whipping cream or half & half 
1 ounce (¼ cup) grated Parmesan cheese 
½ teaspoon kosher salt
¼ teaspoon ground black pepper 


  1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside.
  2. Spray coconut oil on both sides of each Crepini.
  3. Sprinkle tops with salt and pepper.
  4. Lay each Crepini over the top of a muffin cavity.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
  6. Cook cauliflower according to package directions.
  7. To a small saucepan over medium heat, melt the butter.
  8. Add the greens to the pan. Cook greens until wilted, 3-4 minutes.
  9. Add the garlic and green onion to the pan. Let cook until fragrant, 1-2 minutes. Remove pan from heat. 
  10. To a food processor add cooked cauliflower, garlic butter mixture, heavy whipping cream or half & half, Parmesan, salt, and pepper. 
  11. Process until smooth and mixture resembles the texture of mashed potatoes. Note: the texture will be thick, and you'll need to scrape the sides of the blender several times. If texture of the mixture seems too thick, add heavy cream, or half & half, a tablespoon at a time until desired texture is reached. 
  12. Fill Crepini cups with Colcannon. Top with additional green onions and serve.



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