Cauliflower Steak with Chimichurri
Directions
- 1First, make the chimichurri. Finely chop the parsley and add to a mixing bowl. Finely dice the chilli, mince the garlic and add to the herbs with the vinegar. Season to taste and stream in the oil while mixing until thoroughly combined. Set aside.
- 2For the butter beans, if using jarred, simply pour into a blender with the juice of 1/2 a lemon, salt, pepper, 1 minced garlic clove and nutritional yeast. If canned, separate beans from liquor, adding 1 tbsp at a time to get creamy texture.
- 3For the cauliflower, chop into steaks. 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.
- 4Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
- 5Get 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 other side until golden brown.
- 6Bash the garlic cloves, add with the butter and baste continuously. Once the steaks are cooked, remove from the pan and add the chopped leaves/stems with a splash more oil and cook until golden and crisp.
- 7To serve, spoon the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri and scatter over the cauli leaves - enjoy!
Ingredients
- 1 large cauliflower
- 1 tbsp smoked paprika
- 3 garlic cloves
- 2 tbsp butter
- 30 g fresh parsley
- 1 garlic clove
- 0.5 red chilli
- 2 tbsp red wine vinegar
- 100 ml extra virgin olive oil
- 500 g butter beans
- 1 lemon
- 1 garlic clove
- 2 tbsp nutritional yeast
- 0 salt
- 0 pepper
Equipment
mixing bowlblenderfrying panknifespatula
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