Cauliflower Steak with Chimichurri and Butter Bean Purée
Ingredients
Cauliflower steaks
- 2 cauliflower steaks (from 1 large cauli)
- 1 tbsp smoked paprika
- 3 garlic cloves
- 2 tbsp vegan butter
- Salt
- Pepper
- Olive oil
Chimichurri
- Large bunch of parsley
- 1 garlic clove
- 1 red chilli
- 2 tbsp red wine vinegar
- 100ml extra virgin olive oil
- Salt
- Pepper
Butter bean purée
- 700g jarred butter beans
- 1 lemon
- 1 garlic clove
- 2 tbsp nutritional yeast
- Salt
- Pepper
Preparation
First, make the chimichurri by finely chopping the fresh herbs, then adding them to a mixing bowl. Finely dice the chilli, mince the garlic and add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until thoroughly combined. Set aside.
For the butter beans, pour them into a blender with the juice of a lemon, salt, pepper, 1 garlic clove and nutritional yeast, then blend until smooth.
For the cauliflower, chop it into steaks; you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika and olive oil to serve alongside the steaks.
Chop up the leaves and stems and set aside for a zero-waste garnish.
Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak and press down to sear. After several minutes, flip and fry the other side until golden brown.
Bash the garlic cloves, add with the butter and baste continuously. Once the steaks are cooked, remove from the pan and add the chopped leaves and stems with a splash more oil and cook until golden and crisp.
To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri and scatter over the cauli leaves.
