Cauliflower Steak with Chimichurri

Takes 45 minutes | Serves 2 |

Ingredients

1 large cauliflower
1 tbsp smoked paprika
5 each garlic cloves
2 tbsp butter
1 to taste salt
1 to taste pepper
2 tbsp olive oil
1 bunch parsley
1 each red chilli
2 tbsp red wine vinegar
100 ml extra virgin olive oil
700 g lima beans
1 each lemon
2 tbsp nutritional yeast

Steps

Chimichurri

• Finely chop the parsley, dice the chilli, mince 1 garlic clove, and add to a mixing bowl with red wine vinegar. Season with salt and pepper, then gradually mix in 100ml extra virgin olive oil. Set aside.

Butter Bean Purée

• Blend 700g butter beans with the juice of 1 lemon, salt, pepper, 1 minced garlic clove, and 2 tbsp nutritional yeast until smooth.

Cauliflower Steaks

• Cut the cauliflower into steaks. Season with salt, pepper, and smoked paprika. Drizzle with olive oil and massage well. Heat a pan with 2 tbsp olive oil, add the steaks, and sear both sides. Add bashed garlic cloves and 2 tbsp butter, basting continuously. Remove steaks, then sauté the chopped leaves and stems until golden.

Assembly

• Serve the butter bean purée on a plate, top with a cauliflower steak, drizzle with chimichurri, and garnish with sautéed cauliflower leaves and stems.