Home
Recipes
Gluten free

Low-fat ostrich burger with fennel tzatziki and apricot

Burger recipes

Low-fat ostrich burger with fennel tzatziki and apricot

10 minutes

Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

Gnocchi recipes

Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

10 minutes

Braised fish with tomato and herbs

Fish recipes

Braised fish with tomato and herbs

15 minutes

Mediterranean-style warm salad with organic feta and chilli jam

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Pears poached in saffron syrup

Pears poached in saffron syrup

20 minutes

Spiced date and honey custards

Spiced date and honey custards

30 minutes

Hot Turkish eggs with brown mushrooms

Brunch recipes

Hot Turkish eggs with brown mushrooms

5 minutes

Spice-rubbed and stuffed whole roasted trout

Spice-rubbed and stuffed whole roasted trout

20 minutes

Poached egg and bacon salad

Poached egg and bacon salad

10 minutes

Baked mushroom and mozzarella burgers

Burger recipes

Baked mushroom and mozzarella burgers

15 minutes

Fish broth with filled pasta

Fish recipes

Fish broth with filled pasta

20 minutes

Crispy pancetta and beans on a bed of cauliflower puree

Crispy pancetta and beans on a bed of cauliflower puree

20 minutes

Load more

Crispy pancetta and beans on a bed of cauliflower puree

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

350 g cauliflower, washed and broken into florets
2 t fresh cream
½ t salt
200 g fine green beans, rinsed and tailed
1 T extra virgin olive oil
truffle oil, for drizzling

Method

Bring to the boil a saucepan of lightly salted water.

Place the cauliflower in the boiling water for 7 minutes, or until cooked. Drain and allow to cool.

Using a hand blender, briefly blend the cauliflower, cream and salt to form a thick mash.

Pass the blended mixture through a sieve to remove any lumps.

Steam the beans until cooked, but still crunchy.

In a medium-hot pan, fry the pancetta in the olive oil until golden and crisp.

Serve the beans on a bed of cauliflower purée, sprinkled with warm pancetta and lightly drizzled with truffle oil.

Per serving: 1290.2kJ, 9.1g protein, 22.8g fat, 17g carbs

Cook's note: truffle oil is available from Woolworths. If you don't have pancetta, thick slices of good quality bacon will work as nicely.