Crispy pancetta and beans on a bed of cauliflower puree
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- Abigail Donnelly
- 4
- Easy
- 10 minutes
- 20 minutes
- Buitenverwachting Merlot 2006
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
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.
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