Cauliflower steaks with chimichurri

(serves two)

Cauliflower

2 cauliflower steaks.

1 tbsp smoked paprika

3 garlic cloves.

2 tbsp butter

Salt

Pepper

Olive oil

Chimichurri

Large bunch of parsley.

1 garlic clove.

1 red chili

2 tbsp red wine vinegar.

100 mls extra-virgin olive oil

Salt

Pepper

Butter, bean purée

700 g  butterbeans

1 lemon

1 garlic clove

2 tbsp nutritional yeast

Salt

Pepper

Method

Began by preparing the chimichurri. Finally chopped the fresh herbs and place them in a mixing bowl. Dice the chili, finely mince the garlic, and add them to the herbs along with the vinegar. Seasoned to taste, then gradually pour in the olive oil while mixing until thoroughly combined. Set aside.

For the butter beans, blend them in a blender and with lemon juice, salt, pepper, and garlic clove and nutritional yeast. Set aside.

Sliced the cauliflower into steaks, (typically two can be obtained from the center of a large cauliflower) save any extra floret for another recipe or roast them with salt, pepper, paprika, and olive oil to serve alongside the steaks. Season cauliflower steaks with salt, pepper, and paprika on both sides, then drizzle with olive oil and massage gently.

Heat a frying pan over medium high heat. Add 2 tbsp of olive oil. Once hot sear the steaks by pressing down. Flip after several minutes and fry until golden brown on both sides.

Crush the garlic cloves, add them with the butter to the pan and continuously based the steaks. Once cooked, remove the steaks from the pan and add the chopped leaves/stems with a bit more oil, cook until golden brown and crisp.

To serve, spoon the Butterbean purée onto the plates centre, place the steak on top, drizzle with chimichurri.

Enjoy.