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Keto Cauliflower Mash with Pancetta and Crispy Sage
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How to Make It
Step 1
Dice the cauliflower into florets and peel the garlic. Add the florets and garlic to a large saucepan of boiling water. Reduce to a simmer. Cook for 8-10 minutes or until the cauliflower is tender and soft enough to mash.
Step 2
While the cauliflower is cooking, heat the olive oil in a skillet over a medium/high heat. Add the diced pancetta. Cook the pancetta for 4-5 minutes or until crisp and golden. Remove from the skillet with a slotted spoon and set to one side, reserving the fat in the pan.
Step 3
Drain the cauliflower completely and set aside to steam dry. Add the butter and parmesan to the saucepan with the hot cauliflower and garlic. Season with salt and pepper, adding more or less as desired. Mash the cauliflower until smooth. If preferred, you may blend the mash to get a puree consistency.
Step 4
Roughly chop the sage leaves. Add the chopped sage leaves to the skillet used to cook the pancetta. Cook for just a minute or two in the pancetta fat until the leaves are crisp. Remove from the skillet once crisp, so they do not overcook and burn.
Step 5
Transfer the cauliflower mash to a serving dish. Top the mash with the crispy diced pancetta and crispy sage pieces. Drizzle over any pan juices for extra fats and flavor. Serve hot.
Ingredients
- Sage Leaf 4 piece
- Diced Pancetta 3 oz
- Parmesan cheese, dry (grated) 2 tbsp, grated
- Extra virgin olive oil 1 tbsp
- Cauliflower 1 medium – head – 5″ to 6″ diameter
- Butter, unsalted 1 tbsp
- Garlic 1 clove
- Salt, sea salt 0.5 tsp
- Black pepper 0.13 tsp
