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:

1. Preheat the oven to 200c.

2. In a steamer, place the cauliflower steaks and steam for 5 minutes on medium heat.

3. Mix the ingredients for the chimichurri and set aside.

4. In a small bowl, mix together the ingredients for the bbq glaze.

5. Line a flat sheet pan or baking tray with baking paper and transfer the cauliflower steaks from the steamer to the tray.

6. Using a brush, brush 1/2 of the bbq glaze over the cauliflower steaks and place in the oven for 10 minutes.

7. In a food processor, add all of the ingredients for the butter bean puree/mash and set aside.

8. Remove the cauliflower steaks from the oven and brush with the remaining bbq glaze before adding back to the oven for another 5 minutes.

9. Spread the butter bean puree/mash over your plates, top with the cauliflower steaks and drizzle over the chimichurri.