Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
Ingredients
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 cauliflower3 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
Directions
- Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside.
- Spray coconut oil on both sides of each Crepini.
- Sprinkle tops with salt and pepper.
- Lay each Crepini over the top of a muffin cavity.
- Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
- Cook cauliflower according to package directions.
- To a small saucepan over medium heat, melt the butter.
- Add the greens to the pan. Cook greens until wilted, 3-4 minutes.
- Add the garlic and green onion to the pan. Let cook until fragrant, 1-2 minutes. Remove pan from heat.
- To a food processor add cooked cauliflower, garlic butter mixture, heavy whipping cream or half & half, Parmesan, salt, and pepper.
- 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.
- Fill Crepini cups with Colcannon. Top with additional green onions and serve.
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