Directions
- 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 their liquid, lemon juice, salt, pepper, garlic, and nutritional yeast.
- 3Prepare the cauliflower steaks: Cut cauliflower into steaks, season with salt, pepper, and paprika, drizzle with oil, and massage.
- 4Sear the cauliflower steaks: Heat a pan with olive oil, add the steaks, press down to sear, flip and fry until golden brown. Baste with butter and garlic.
- 5Cook the garnish: Add chopped cauliflower leaves and stems to the pan with more oil, cook until golden and crisp.
- 6Assemble the dish: Spread bean purée on a plate, top with the steak, drizzle with chimichurri, and scatter with the crispy cauli leaves.
Ingredients
- 2 steaks cauliflower steaks
- 1 tbsp smoked paprika
- 3 cloves garlic cloves
- 2 tbsp butter
- 0 salt
- 0 pepper
- 0 olive oil
- 1 large bunch parsley
- 1 clove garlic clove
- 1 red chilli
- 2 tbsp red wine vinegar
- 100 ml extra virgin olive oil
- 700 g butter beans
- 1 lemon
- 1 clove garlic clove
- 2 tbsp nutritional yeast
Equipment
frying panblendermixing bowlknifespatula
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