Cauliflower with butterbean & chimichurri

• Cauliflower
• Olive oil
• Salt & Pepper
• Sweet paprika
• Lemon
• Can of butter beans
• Garlic
• Stock powder
• Red wine vinegar
• Parsley bunch
• Mint
• Fresh chili
• Butter
• Pine nuts

Method:

1. Prepare the chimichurri by mixing red wine vinegar, parsley bunch, mint, and fresh chili. Set aside.
   
   
2. In a blender, combine butter beans, garlic clove, teaspoon of stock powder, juice of half a lemon, and a dash of olive oil. Puree until a custard-like consistency is achieved, adding water to thin if needed. Set aside.
   
   
3. Cut the cauliflower into steak slabs. Season with olive oil, salt, pepper, and sweet paprika.
   
   
4. Heat a cast iron skillet over medium to high heat. Add the seasoned cauliflower slabs and cook until a charred color is achieved, flipping occasionally. Add a knob of butter to the skillet and let it melt through the cauliflower as it cooks.
   
   
5. Spoon the butter bean puree onto a plate. Place the cauliflower steak on top and dress with chimichurri sauce.
   
   
6. Finish with flakey salt and pine nuts.