Roasted Cauliflower Steaks with Chimichurri

• 2large cauliflowers, about 1.4 kg after removing coarse outer leaves
• 4 tbspolive oil
• 1 tspsmoked paprika
• 1 tspground cumin
• ½ tspgarlic powder
• 30 gfresh flat-leaf parsley, leaves and fine stems
• 10 gfresh oregano leaves
• 3garlic cloves, finely grated
• 1red chilli, deseeded and finely chopped
• 2 tbspred wine vinegar
• 80 mlextra virgin olive oil
• ½ tspdried chilli flakes
• 480 gtinned butter beans, drained weight
• 1 tbspolive oil
• 2garlic cloves, thinly sliced
• ½ tspsmoked paprika
• 15 mllemon juice
• 400 gripe vine tomatoes, roughly chopped
• ½red onion, very finely sliced
• 1 tbspred wine vinegar
• 1 tbspextra virgin olive oil
• Fine salt, to taste
• Black pepper, to taste
• 1lemon, cut into wedges (optional)
• 10 gparsley leaves, torn, optional (optional)
• ½ tspdried chilli flakes (optional)
• 1 tbspolive oil (optional)

Method

1. 1Heat the oven to 220°C fan. Keep each cauliflower core intact and cut two centre steaks about 3 cm thick from each head. Break the outer sections into large florets; roast these too.
2. 2Mix 4 tbsp olive oil, smoked paprika, cumin and garlic powder in a small bowl, then brush generously over both sides of each cauliflower steak and toss the florets with the rest. Season well with salt and pepper.
3. 3Spread the four steaks and loose florets across two large trays in a single layer. Roast for 25–35 minutes, turning halfway, until deeply golden and tender through the cores.
4. 4While 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. 5Make 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. 6About 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. 7Add 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 15 ml lemon juice and season well.
8. 8Spoon 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. 9Serve one steak each with loose florets, beans, chimichurri and tomato salad. Add any optional torn parsley, chilli flakes, oil and lemon wedges.

Per serving

kcal

573

protein

17.7g

fibre

17.5g

carbs

40.8g

fat

40.9g