Cauliflower Steak with Chimichurri

20 mins
Serves 1
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Directions

  1. 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.
  2. 2First, 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.
  3. 3First, 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.
  4. 4For 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.
  5. 5For 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.
  6. 6For 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.
  7. 7For 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.
  8. 8For 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.
  9. 9For 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.
  10. 10Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
  11. 11Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
  12. 12Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
  13. 13Get 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.
  14. 14Get 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.
  15. 15Get 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.
  16. 16Bash 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.
  17. 17Bash 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.
  18. 18Bash 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.
  19. 19To 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!
  20. 20To 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!
  21. 21To 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 large cauliflower
  • 1 large cauliflower
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 30 g fresh parsley
  • 30 g fresh parsley
  • 30 g fresh parsley
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 red chilli
  • 0.5 red chilli
  • 0.5 red chilli
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 500 g butter beans
  • 500 g butter beans
  • 500 g butter beans
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

mixing bowlblenderfrying panknifespatula