BBQ cauliflower steaks with butter bean mash & spring onion chimichurri
This BBQ cauliflower steak is a great, balanced vegetarian dinner idea that’s packed with flavour, vibrant and would make for a great vegetarian barbecue recipe. I hope you enjoy!
Ingredients (serves 2):
BBQ cauliflower steak:
1 cauliflower cut into 4 3-4 inch steaks
3tbsp brown sugar
2tbsp smoked paprika
2tbsp tomato purée
1tsp garlic powder
1tsp onion powder
Salt to taste
2tbsp olive oil
Chimichurri - mix together:
1/4 cup finely chopped coriander/cilantro
4 spring onions finely chopped
1 small shallot finely chopped
2 garlic cloves finely chopped
Fresh chilli finely chopped (however much you like)
2tbsp red wine vinegar
4tbsp extra virgin olive oil
Pinch of salt (to taste)
Pinch of sugar (to taste)
Juice of 1 lime
1tsp dried oregano
Butter bean puree:
400g cooked butter beans
1 garlic clove
Juice of 1/2 lemon
2tbsp olive oil
50ml water or vegetable stock
Salt to taste
Method:
Preheat the oven to 200c.
In a steamer, place the cauliflower steaks and steam for 5 minutes on medium heat.
Mix the ingredients for the chimichurri and set aside.
In a small bowl, mix together the ingredients for the bbq glaze.
Line a flat sheet pan or baking tray with baking paper and transfer the cauliflower steaks from the steamer to the tray.
Using a brush, brush 1/2 of the bbq glaze over the cauliflower steaks and place in the oven for 10 minutes.
In a food processor, add all of the ingredients for the butter bean puree/mash and set aside.
Remove the cauliflower steaks from the oven and brush with the remaining bbq glaze before adding back to the oven for another 5 minutes.
Spread the butter bean puree/mash over your plates, top with the cauliflower steaks and drizzle over the chimichurri.