Cauliflower Steak & Chimichurri

Presented by Goveganchallenge

Serves 2

Ingredients

CAULIFLOWER

2 cauliflower steaks (from 1 large cauli)

1 tbsp smoked paprika

3 garlic cloves

2 tbsp 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

METHOD

1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside.

2. For the butter beans, simply pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast.

3. For the cauliflower, chop 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 + olive oil to serve alongside the steaks.

4. Chop up the leaves + stems & set aside for a zero-waste garnish.

5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well.

6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown.

7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp.

8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves.