Cauliflower Chimichurri

Version 1: Cauliflower with Chimichurri & Thanini

Chimichurri

• 30g fresh parsley
• ½ red chilli
• 1 garlic clove
• 2 tbsp red wine vinegar
• 100ml extra virgin olive oil

Tahini

• Garbanzo bean (can)
• ¹⁄₂ lemon
• 1 garlic clove
• Salt and pepper

Steaks

• 1 large cauliflower
• 1 tbsp smoked paprika
• 3 garlic cloves
• 2 tbsp butter

Instructions

1. Chimichurri: Finely chop parsley, chilli, and garlic. Mix with vinegar, then stream in oil while stirring. Season.
2. Tahini: Blend beans with lemon juice, minced garlic until creamy. Season.
3. Steaks: Rub cauliflower steaks with smoked paprika and minced garlic. Sear in a hot pan with butter. Serve over bean purée topped with chimichurri.

Oven alternative: Roast at 425°F / 220°C for 20-25 min, flipping halfway.

Version 2: Cauliflower with Harissa Tahini & Green Herb Beans

Steaks

• 1 large cauliflower
• 1 tbsp smoked paprika
• 3 garlic cloves
• 2 tbsp butter

Harissa Tahini

• 4 tbsp tahini
• 1 tsp harissa paste
• 1 garlic clove
• 1 lemon
• 3 tbsp water

Green Herb Bean Base

• 500g butter beans
• 60g fresh mint and parsley
• 1 lemon
• 1 tbsp olive oil
• 2 tbsp nutritional yeast

Instructions

1. Harissa Tahini: Whisk together tahini, harissa, minced garlic, lemon juice, and water until smooth.
2. Green Herb Bean Base: Blend butter beans with herbs, lemon, olive oil, and nutritional yeast until creamy.
3. Steaks: Rub cauliflower steaks with smoked paprika and minced garlic. Sear in a hot pan with butter. Serve over herb bean purée, drizzle with harissa tahini, garnish with pomegranate seeds and coriander.

Oven alternative: Roast at 425°F / 220°C for 20-25 min, flipping halfway.

Source: Alfie Cooks

Video: YouTube