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cauliflower steak with chimichurri
easy
49 mins
450 kcal
Description
This delightful cauliflower steak served with chimichurri and a creamy butter bean purée is a simple and elegant dish that's easy to prepare. Perfect for a dinner for two, this meal highlights the natural flavors of cauliflower paired with a zesty sauce and creamy texture. Enjoy a plant-based, nutritious meal in no time!
Ingredients
2 portions
Cauliflower Steaks
cauliflower
0.5 kg
smoked paprika
1 tbsp
garlic
3 pc
butter
30 g
salt
1 g
pepper
1 g
olive oil
30 ml
Chimichurri
parsley
1 bunch
garlic
1 pc
red chilli
1 pc
red wine vinegar
30 ml
extra virgin olive oil
100 ml
salt
1 g
pepper
1 g
Butter Bean Purée
butter beans
700 g
lemon
1 pc
garlic
1 pc
nutritional yeast
2 tbsp
salt
1 g
pepper
1 g
Step 1 of 8
49 minutes remaining
10 minutes
To start, prepare the chimichurri by finely chopping the 1 bunch parsley and adding to a mixing bowl. Finely dice the 1 pc red chilli and mince one 1 pc garlic, then add these to the herbs along with the 30 ml red wine vinegar. Season with 1 g salt and 1 g pepper, then slowly drizzle in 100 ml extra virgin olive oil while mixing until well combined. Set this aside.
5 minutes
Next, pour the 700 g butter beans into a blender. Squeeze the juice of one 1 pc lemon into it. Add another 1 pc garlic, a pinch of 1 g salt, a pinch of 1 g pepper, and 2 tbsp nutritional yeast. Blend until smooth, and set aside.
5 minutes
For the cauliflower, slice 0.5 kg cauliflower into two steaks from the center, saving any extra florets for another dish or seasoning with 1 g salt, 1 g pepper, and 1 tbsp smoked paprika before roasting.
2 minutes
Chop the leaves and stems of the 0.5 kg cauliflower and set aside for a zero-waste garnish.
3 minutes
Season both sides of the steaks with 1 g salt, 1 g pepper, and 1 tbsp smoked paprika, then drizzle with 30 ml olive oil and massage it into the cauliflower.
10 minutes
Heat a frying pan to medium-high. Once hot, add 30 ml olive oil. When the oil is shimmering, add the steaks. Press down to sear them, cooking for several minutes before flipping and frying the other side until golden brown.
10 minutes
Crush two 1 pc garlic and add them along with the 30 g butter to the pan, basting the steaks continuously until cooked through. Remove from the pan and add the chopped leaves and stems with a splash of additional 30 ml olive oil to cook until golden and crisp.
4 minutes
To serve, pour the butter bean purée onto a plate, place the cauliflower steak on top, and drizzle with the chimichurri. Garnish with the crisp cauli leaves.
Nutrients¹
| Nutrent | Per serving | % Daily Value² |
|---|---|---|
| Calories | 450 kcal | 23 % |
| Fat | 15 g | 19 % |
| Saturated fat | 3 g | 15 % |
| Cholesterol | — | — |
| Total carbohydrates | 70 g | 25 % |
| Sodium | 600 mg | 26 % |
| Dietary fiber | 20 g | 71 % |
| Sugars | 5 g | 10 % |
| Protein | 15 g | 30 % |
Info
Ingredients
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Nutrients
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