Charred Cauliflower Steaks With Chimichurri, Pine Nuts & Pomegranate Seeds Over Creamy Butterbean Mash

Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray and a small saucepan. 

STEP 2

Remove any tough or damaged outer leaves from the cauliflower. Using a large knife, trim the base and cut the cauliflower into quarters, keeping the leaves intact. Rub some olive oil, salt, pepper and drizzle over the smoky cauliflower marinade. Use your hands or a brush to spread the marinade and seasoning all over the cauliflower.

Place on your roasting tray and roast in the oven for 20-30 minutes or until it's browning/blackening on the outside and tender but al dente in the centre.

STEP 3

In the meantime, drain the butter beans and add them to a blender with half of the lemon tahini dressing. Blend to a smooth puree (you may need to add a little water if it's too thick). 

Alternatively if you don't have a blender, you can mash the beans with a fork or potato masher for a chunkier texture. 

When there's 5 minutes left on the cauliflower, add the tahini butterbean mash to your saucepan and warm through over a medium heat until piping hot, around 3-5 minutes. If it starts to stick, you may need to add water as you cook to loosen. Season generously with salt and pepper to taste.

STEP 4

Place your small frying pan over medium heat, and dry toast the pine nuts until golden. 

STEP 5

To serve, spread the creamy butter bean mash onto a large plate and place the cauliflower steaks on top. Drizzle over the chimichurri dressing and the remaining lemon tahini dressing. Scatter with pomegranate seeds and toasted pine nuts, and finish with a drizzle of good-quality olive oil (optional). Enjoy!