Crispy pancetta and beans on a bed of cauliflower puree

Crispy pancetta and beans on a bed of cauliflower puree

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Buitenverwachting Merlot 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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