Low Carb Cauli Mash with Maple Pancetta
How to Make It
Step 1
Dice the cauliflower into even-sized florets, add to a medium saucepan and cover with boiling water. Bring to a boil, then reduce to a simmer. Cook the cauliflower for 7-8 minutes or until tender and soft enough to mash. Drain completely and set aside to steam dry.
Step 2
While the cauliflower is drying, add the olive oil to a skillet over a medium/high heat. Add the diced pancetta. Cook the pancetta until browned all over. Once the pancetta is browned, add the maple-flavored syrup and stir to coat. Cook for a minute more until the pancetta is golden and caramelized.
Step 3
Add 2 generous tablespoons of butter to the saucepan with the cooked cauliflower and garlic. Mash the soft vegetables until smooth. If you would like a softer, purée consistency, you can blend in a food processor to reach the desired texture. Taste and adjust seasonings as needed.
Step 4
Transfer the buttery mash to a serving dish. Top with the maple pancetta. Drizzle over the sweet and salty pan juices to serve.
Ingredients
- Diced Pancetta – 3 oz
- Butter, unsalted – 2 tbsp
- Cauliflower, raw – 1 medium – head – 5″ to 6″ diameter
- Garlic – 1 clove
- Maple Flavored Syrup – 1 tbsp
- Extra virgin olive oil – 0.5 tbsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp