This is a great budget option – costing as little as a fiver with fibre in the cauliflower, protein in the tofu and healthy fats in the olive oil.
10mins
0mins
1
1 Finely chop the fresh herbs, then add to a mixing bowl
2 Finely dice the chilli, mince the garlic and add to the herbs with the vinegar.
3 Season to taste, then stream in the olive oil while mixing until thoroughly combined.
4 Pour the butter beans and their liquid into a blender with the juice of a lemon, salt, pepper, one garlic clove and nutritional yeast.
5 Chop the cauliflower into steaks.
6 Save the extra florets for another recipe.
7 Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
8 Heat a frying pan to a medium high heat, then add two tbps of olive oil, pressing down to get a good sear.
9 After several minutes, flip to cook the other side until golden brown.
10 Bash the garlic, then add with the vegan butter to baste.
11 Once cooked, remove from the pan and add the chopped leaves or stems with a splash more oil and cook until golden and crisp.
12 Serve, pour the bean purée into the middle of a plate with the steak on top, and a drizzle of the chimichurri sauce.
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