MKR episode 19 recipe: Cauliflower Steak with Cannellini Bean Purée and Chimichurri

Prep time: 30 minutes

Cook time: 45 minutes

Serves 4.

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Ingredients

400g can chickpeas, drained

Vegetable oil, for deep frying

Cauliflower steaks

2 small cauliflowers

2 tbs olive oil

1 tbs smoked paprika

2 tsp ground cumin

½ tsp ground turmeric

3 garlic cloves, crushed

Olive oil, for shallow frying

Chimichurri

1 cup firmly packed flat leaf parsley, finely chopped

1 garlic clove, crushed

1 long red chilli, chopped

2 tbs red wine vinegar

2 tbs extra virgin olive oil

Butter bean purée

2 tbs olive oil

1 garlic clove, crushed

2 x 400g cans or jars of butter beans

125ml vegetable stock

Finely grated zest of 1 lemon

2 tbs finely grated parmesan

Method

1. Cut two 1.5cm slices from the centre of each cauliflower. Reserve remaining cauliflower for another use.

2. Combine the oil, paprika, cumin, turmeric and garlic in bowl. Season. Brush cauliflower steaks all over with the mixture. Set aside to marinate.

3. To make chimichurri, combine all ingredients in a bowl. Season.

4. To make butterbean puree, heat oil in a large saucepan over low heat. Add garlic and cook until soft but not coloured. Add butterbeans and the stock. Cook, covered, until heated through. Drain and reserve stock. Transfer beans to a blender with the lemon zest and parmesan. Blend to form a smooth puree, adding a little of the reserved stock if needed. Season.

5. Pat chickpeas dry. Deep fry until golden and crisp. Drain on paper towel. Season.

6. Shallow fry cauliflower steaks until golden brown and tender. Drain on paper towel.

7. Serve cauliflower steaks and butterbean puree with chimichurri and chickpeas.