1Make the chimichurri: Finely chop parsley, dice chilli, mince garlic, add to a bowl with vinegar. Season, stream in olive oil while mixing.
2Make the butter bean purée: Blend butter beans with lemon juice, salt, pepper, garlic, and nutritional yeast.
3Prepare cauliflower steaks: Cut a large cauliflower into two steaks, saving extra florets for another recipe or to roast with salt, pepper, paprika, and olive oil.
4Prepare cauliflower garnish: Chop up the leaves and stems of the extra florets.
5Season the steaks with salt, pepper, and paprika; drizzle with oil and massage.
6Sear the steaks in a hot pan with olive oil, pressing down to sear. Flip and fry until golden brown.
7Add bashed garlic cloves and butter to the pan; baste continuously.
8Once the steaks are cooked, remove them from the pan and add the chopped leaves/stems with a splash of oil; cook until golden and crisp.
9To serve, place the bean purée on a plate, top with the steak, drizzle with chimichurri, and scatter with the cauliflower leaves.