Cauliflower steaks with chimichurri and butter bean puree

🥘 Ingredients

• cauliflower 1 head
• olive oil 2 tbsp
• salt 1 tsp
• black pepper 1 tsp
• cauliflower 1 head
• parsley ½ cup
• cilantro ¼ cup
• garlic 2 cloves
• red wine vinegar 1 tbsp
• olive oil 3 tbsp
• oregano ½ tsp
• chili flakes ¼ tsp
• salt ½ tsp
• butter beans 1 ½ cups
• garlic 1 clove
• lemon juice 1 tbsp
• olive oil 1 tbsp
• salt ½ tsp

1. 1

   Preheat your oven to 425°F. Cut cauliflower into 2-3 thick steaks. Brush both sides with olive oil and season with salt and black pepper . Place the cauliflower steaks on a baking sheet lined with parchment paper.
2. 2

   Roast cauliflower steaks until tender and deeply golden around the edges, about 25 minutes|30%minutes , flipping halfway.
3. 3

   In a small bowl , whisk together parsley , cilantro , garlic , red wine vinegar , olive oil , oregano , chili flakes , and salt . Season to taste and set aside to meld.
4. 4

   In a blender , blend butter beans with garlic , lemon juice , olive oil , and salt until smooth.
5. 5

   To serve, arrange the roasted cauliflower steaks on plates. Spread a dollop of the butter bean puree alongside and spoon chimichurri over the steaks. Drizzle any remaining chimichurri around the plate and serve immediately.