Roasted Cauliflower Steaks with Chimichurri

Ingredients

• 2 large cauliflowers
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• 30g fresh flat-leaf parsley, leaves and fine stems
• 10g fresh oregano leaves
• 3 garlic cloves, finely grated
• 1 red chilli, deseeded and finely chopped
• 2 tbsp red wine vinegar
• 80ml extra virgin olive oil
• ½ tsp dried chilli flakes
• 2 x 400g tins butter beans, drained and rinsed
• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• ½ tsp smoked paprika
• ½ lemon, juice only
• 400g ripe vine tomatoes, roughly chopped
• ½ red onion, very finely sliced
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 lemon, cut into wedges, to serve
• fresh flat-leaf parsley, roughly torn, to serve
• dried chilli flakes, to serve
• extra virgin olive oil, to drizzle, to serve

Method

1. Preheat the oven to 220°C fan. Trim the base of each cauliflower and cut from top to bottom into 3–4 thick steaks, roughly 2–3cm wide, keeping the core intact so they hold together.
2. Mix the olive oil, smoked paprika, cumin and garlic powder in a small bowl, then brush generously over both sides of each cauliflower steak. Season well with salt and pepper.
3. Arrange the steaks on a large baking tray in a single layer and roast for 25–30 minutes, flipping once halfway, until deeply golden and caramelised at the edges with tender centres when pierced with a knife.
4. While the cauliflower roasts, make the chimichurri. Finely chop the parsley and oregano, then combine in a bowl with the grated garlic, red chilli, chilli flakes, red wine vinegar and extra virgin olive oil. Season well and set aside for at least 10 minutes to let the flavours develop.
5. Make the tomato salad. Toss the chopped tomatoes and sliced red onion with the red wine vinegar and extra virgin olive oil. Season well and set aside so the juices start to mingle.
6. About 10 minutes before the cauliflower is ready, warm the olive oil in a medium pan over a medium heat. Add the sliced garlic and cook for 1–2 minutes until just golden and fragrant — don't let it brown.
7. Add the butter beans and smoked paprika to the pan, stir to coat and cook for 4–5 minutes until the beans are warmed through and beginning to crisp at the edges. Squeeze over the lemon juice and season well.
8. Spoon the smoky butter beans onto a large serving platter. Lay the roasted cauliflower steaks on top and spoon over the chimichurri generously, letting it pool around the beans.
9. Pile the tomato salad alongside. Finish with torn flat-leaf parsley, a pinch of chilli flakes, a generous drizzle of extra virgin olive oil and a squeeze of fresh lemon. Serve with lemon wedges at the table.