Cauliflower Steak w/ Chimichurri

Cauliflower (serves 2)

• 2 cauliflower steaks (from 1 large cauliflower)
• 1 tbsp smoked paprika
• 3 garlic cloves
• 2 tbsp butter
• Salt, pepper, olive oil

Chimichurri

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

Butter bean puree

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

Directions

• Make the chimichurri: finely chop the parsley into a bowl. Finely dice the chilli, mince the garlic, and add with the vinegar. Season, then stream in the olive oil while mixing until combined. Set aside.
• Make the puree: blend the butter beans with the juice of the lemon, salt, pepper, 1 garlic clove and the nutritional yeast until smooth.
• Cut the cauliflower into 2 steaks from the middle of a large head (save the extra florets for another dish).
• 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, then drizzle with oil and massage well.
• Heat a frying pan to medium-high with 2 tbsp olive oil. Sear the steak, pressing down, for several minutes, then flip and fry the other side until golden.
• Bash the garlic cloves and add with the butter, basting continuously. Remove the steaks, then crisp the chopped leaves and stems in the pan with a splash more oil.
• To serve, pour the bean puree onto a plate, set the steak on top, drizzle with chimichurri and scatter over the crisp cauliflower leaves.

NOTE: simple, plant-based, and comes together fast. From Alfie Steiner on Instagram.