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.