As we continue along our plant based journey, I continue to look for meals that we enjoy enough to make again and again. Recently I made this cauliflower recipe I found on Healthy Eating and we both loved it.
It sounds fancy, but it’s easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱
Cauliflower & Chimichurri (serves 2)
Cauliflower
2 cauliflower steaks (from 1 large cauliflower)
1 tablespoon smoked paprika
3 garlic cloves
2 tablespoon vegan butter
Salt
Pepper
Olive oil
Chimchurri
Large bunch of parsley or cilantro
1 garlic clove
1 red chili
2 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
Salt & Pepper
Butter Bean Puree
700 g butter beans
1 lemon
1 garlic clove
2 tablespoon nutritional yeast
Salt & Pepper
Instructions
First, make the chimichurri. Finely chop the parsley or cilantro, then add it to a mixing bowl. Finely dice the chili, mince the garlic and add the herbs with the red wine vinegar. Season with salt and pepper to taste, then add in the olive oil, mixing until throughly combined. Set aside.
Pour the butter beans into a blender without the juice in the can, but keep the juice aside. I’ve found that I’d rather have a thick paste at first and add liquid than it be too watery. Add the juice of a lemon, salt, pepper, garlic and nutritional yeast. Pulse and check for consistency. Add bean juice as required for a nice thick puree.
For the cauliflower, chop into two large steaks – you should be able to get two cuttings from the middle of a large cauliflower. Save the extra florets for another recipe, or roast them with salt, pepper, paprika and olive oil to serve alongside the steaks.
Drizzle the steaks with olive oil then season with salt, pepper and paprika on both sides.
Heat a frying pan to medium high and add 2 tablespoons of olive oil. Once hot, add the steaks and press to sear. After several minutes, flip and fry other side until golden brown.
Add in the garlic cloves with the butter and baste continuously. Once the steaks are cooked, remove from the pan.
To serve, ladle the bean purée into the middle of a plate. I like to try and create a nice even circle of puree then add a sprinkling of broccoli sprouts for the benefits of the sulphorophane.
Place the steak on top, drizzle with the chimichurri and serve.
On my first attempt, I added some cherry tomatoes for colour on the plate and we enjoyed that.
No Comments