Cauliflower Steak

Ingredients

CAULI

• 1 large cauliflower
• 1 tbsp smoked paprika
• 3 garlic cloves
• 2 tbsp butter
• 2 tbsp olive oil (for frying) + extra for drizzling and cooking garnish

CHIMICHURRI

• 30 g fresh parsley
• 1 garlic clove
• 1/2 red chilli
• 2 tbsp red wine vinegar
• 100 ml extra virgin olive oil

BUTTER BEAN PURÉE

• 500 g butter beans (jarred recommended)
• 1 lemon
• 1 garlic clove
• 2 tbsp nutritional yeast

OTHER

• Salt
• Pepper

Instructions

1. Make the chimichurri: Finely chop the parsley and add it to a mixing bowl. Finely dice the chilli and mince the garlic clove; add these to the herbs along with the red wine vinegar. Season to taste with salt and pepper. Stream in the extra virgin olive oil whilst mixing until thoroughly combined. Set aside.
2. Make the butter bean purée: If using jarred beans, pour the entire contents (beans and liquid) into a blender. Add the juice of 1/2 a lemon, salt, pepper, 1 minced garlic clove, and nutritional yeast. Blend until creamy. If using canned beans, drain them first, reserving the liquid (aquafaba). Add the beans to the blender with the lemon juice, salt, pepper, minced garlic, and nutritional yeast. Add the reserved bean liquid 1 tablespoon at a time while blending until you reach a creamy texture.
3. Prepare the cauliflower: Remove the outer leaves and trim the base of the stem, keeping the core intact. Cut the cauliflower vertically through the centre into two thick ‘steaks’ (about 1.5 - 2 inches thick). Reserve any florets that break off for another recipe or roast them alongside the steaks. Finely chop the saved leaves and tender parts of the stem and set aside for garnish.
4. Season the steaks: Pat the cauliflower steaks dry. Season generously on both sides with salt, pepper, and smoked paprika. Drizzle with olive oil and massage it well into the steaks.
5. Sear the steaks: Heat 2 tbsp of olive oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the cauliflower steaks in the pan. Press down gently with a spatula to ensure good contact for searing. Cook for several minutes per side, until deeply golden brown and caramelised.
6. Cook the steaks through: Reduce the heat slightly if needed. Bash the 3 garlic cloves (skin on) and add them to the pan along with the 2 tbsp of butter. As the butter melts, tilt the pan and continuously spoon the melted butter over the steaks (basting) for a few minutes until the steaks are tender (check with a knife). Remove the cooked steaks from the pan and set aside.
7. Cook the garnish: Add the chopped cauliflower leaves and stems to the same pan, adding a splash more olive oil if needed. Sauté for a few minutes until they become golden and slightly crisp.
8. Serve: Spoon a generous amount of the butter bean purée onto the middle of each plate. Place a cauliflower steak on top. Drizzle liberally with the chimichurri and scatter the crispy cauliflower leaves and stems over the top. Enjoy!