A great alternative to mashed potatoes. No carbs, but jam packed with lots of decadent flavor!

Subscribe to Sweet Paul


Serves 4

You will need:

1 large head of cauliflower


1 to 1 1/2 cup Progresso Vegetable Cooking Stock

salt & pepper

6 thick slices pancetta, cubed

1/2 cup grated parmesan

Fresh parsley

good olive oil

  1. Cook the pancetta in a pan until crispy, let it drain on kitchen paper.
  2. Cut the cauliflower into florets and boil them until fork tender in salted water. Drain and place back into the pot.
  3. Add a bit of stock and begin to purée the cauliflower with an immersion blender. Keep adding stock a little at a time, but be careful, you don't want it too thin! (You can also use a hand masher, the texture will just be a little coarser.)
  4. Stir in half of the parmesan and season with salt and pepper.
  5. Serve the pure with pancetta, more parmesan, some pepper, fresh parsley and a light drizzle of olive oil.


You can also try other kinds of cheese like a cheddar or gruyere.

Photography by Paul "Sweet Paul" Lowe

Made it? Tell us about it–