Chimichurri Cauliflower Steak Recipe

Ingredients:

For the Cauliflower:

• Large bunch of parsley
• 1 garlic clove
• 1 red chili
• 2 tbsp red wine vinegar
• 100ml extra virgin olive oil
• Salt
• Pepper

For the Chimichurri:

• Large bunch of parsley
• 1 garlic clove
• 1 red chili
• 2 tbsp red wine vinegar
• 100ml extra virgin olive oil
• Salt
• Pepper

For the Butter Bean Puree:

• 700g jarred butter beans
• 1 lemon
• 1 garlic clove
• 2 tbsp nutritional yeast
• Salt
• Pepper

How to Make the Chimichurri:

• Finely chop the fresh herbs and add to a mixing bowl.
• Finely dice the chili, mince the garlic, and add to the herbs with the vinegar.
• Slowly pour in the olive oil while mixing until thoroughly combined. Set aside.

How to Make the Butter Beans:

• Pour ingredients into a blender with the juice of a lemon, salt, pepper, 1 garlic clove and the nutritional yeast.
• Simply blend and pour into a dish.

How to Make the Califlower:

• Chop the large cauliflower into steaks.
• Save any extra florets to  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.
• Season the steaks with salt, pepper and paprika on both sides.
• Drizzle with oil and massage well.
• 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 and fry the other side until golden brown.
• Bash 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 of more oil and cook until golden and crisp.

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