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Cauliflower Steak with Chimichurri and Creamy Butter Bean Purée
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Cauliflower Steak with Chimichurri and Creamy Butter Bean Purée

40 minPara 2Nutri-Score B€€
de @alfiecooks21 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • cauliflower (large, cut into 2 steaks, leaves and stems reserved)Frutas y verduras1 pieza
  • smoked paprika (1 tbsp)Especias15 g
  • garlic (3 cloves for the cauliflower, 1 for the chimichurri, 1 for the purée)Frutas y verduras5 piezas
  • butter (2 tbsp, for basting)Lácteos30 g
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias3 g
  • olive oil (for frying and drizzling)Despensa45 ml
  • parsley (large bunch, finely chopped)Frutas y verduras40 g
  • red chilli (finely diced)Frutas y verduras1 pieza
  • red wine vinegar (2 tbsp)Despensa30 ml
  • extra virgin olive oil (for the chimichurri)Despensa100 ml
  • butter beans (jarred, with their liquid)Despensa700 g
  • lemon (juiced)Frutas y verduras1 pieza
  • nutritional yeast (2 tbsp)Despensa10 g

por ración

Nutrición

939kcal

Carbohidratos
53 g
Proteínas
19 g
Grasas
73 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Batidora de vaso
  • Sartén
  • Placa de cocina

paso a paso

Preparación

  1. Make the chimichurri

    • Finely chop the parsley and add it to a mixing bowl.
    • Finely dice the chilli and mince the garlic, then add them to the herbs with the red wine vinegar.
    • Season with salt and pepper, then stream in the extra virgin olive oil while mixing until thoroughly combined. Set aside.
    Paso 1

  2. Blend the butter bean purée

    • Pour the butter beans with their liquid into a blender.
    • Add the lemon juice, salt, pepper, garlic and nutritional yeast.
    • Blend until smooth and creamy.
    Paso 2

  3. Cut the cauliflower steaks

    • Cut the cauliflower into steaks, getting two from the middle of a large head.
    • Keep the extra florets for another recipe or roast them with salt, pepper, paprika and olive oil to serve alongside.
    • Chop the leaves and stems and set aside for a zero-waste garnish.
    Paso 3

  4. Season the steaks

    • Season the steaks with salt, pepper and smoked paprika on both sides.
    • Drizzle with olive oil and massage well.
    Paso 4

  5. Sear the cauliflower

    • Heat a frying pan over medium-high heat and add olive oil.
    • Once hot, add the steak and press down to sear.
    • After several minutes, flip and fry the other side until golden brown.
    Paso 5

  6. Baste with garlic butter

    • Bash the garlic cloves and add them to the pan with the butter.
    • Baste the steaks continuously with the foaming butter.
    • Once cooked, remove the steaks from the pan.
    Paso 6

  7. Crisp the cauliflower leaves

    • Add the chopped leaves and stems to the pan with a splash more oil.
    • Cook until golden and crisp.
    Paso 7

  8. Plate and serve

    • Pour the butter bean purée into the middle of a plate.
    • Place the steak on top, drizzle with chimichurri and scatter over the crispy cauliflower leaves.
    Paso 8
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