Cauliflower Steak with Chimichurri

Serves 2

Ingredients

For the Cauliflower Steaks:

• 2 cauliflower steaks (from 1 large cauliflower)
• 1 tbsp smoked paprika
• 3 garlic cloves, smashed
• 2 tbsp butter
• Salt, to taste
• Pepper, to taste
• Olive oil, for drizzling

For the Chimichurri:

• 1 large bunch of parsley, finely chopped
• 1 garlic clove, minced
• 1 red chili, finely diced (adjust to taste)
• 2 tbsp red wine vinegar
• 100ml extra virgin olive oil
• Salt, to taste
• Pepper, to taste

For the Butter Bean Purée:

• 700g jarred butter beans, drained and rinsed
• Juice of 1 lemon
• 1 garlic clove
• 2 tbsp nutritional yeast
• Salt, to taste
• Pepper, to taste

Method

1. Make the Chimichurri:

   • Finely chop the parsley and place it in a mixing bowl.
   • Mince the garlic and finely dice the chili, then add to the bowl.
   • Stir in the red wine vinegar and season with salt and pepper to taste.
   • Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside.

2. Prepare the Butter Bean Purée:

   • Place the drained butter beans in a blender.
   • Add the juice of the lemon, salt, pepper, garlic clove, and nutritional yeast.
   • Blend until smooth and creamy. Adjust seasoning if needed.

3. Cook the Cauliflower Steaks:

   • Slice the cauliflower into two thick steaks from the center. Reserve any extra florets for another use or roast them as a side.
   • Season the steaks with smoked paprika, salt, and pepper on both sides. Drizzle with olive oil and massage the seasoning into the steaks.
   • Heat a frying pan over medium-high heat and add 2 tbsp olive oil.
   • Once the oil is hot, add the cauliflower steaks. Press down with a spatula to ensure a good sear. Cook for several minutes until golden brown, then flip and cook the other side.
   • Add the smashed garlic cloves and butter to the pan. Baste the cauliflower steaks with the melting butter as they cook.
   • Once the steaks are cooked to your desired level of doneness, remove them from the pan and set aside.
   • In the same pan, add the reserved cauliflower leaves and stems. Cook with a splash more oil until golden and crisp.

4. Assemble and Serve:

   • Spoon a generous amount of butter bean purée onto the center of each plate.
   • Place a cauliflower steak on top of the purée.
   • Drizzle with chimichurri.
   • Scatter the crispy cauliflower leaves and stems over the top for garnish.

Enjoy this hearty and flavorful dish that perfectly balances the richness of the butter beans with the fresh, tangy chimichurri and the savory, spiced cauliflower steaks!