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First, make the chimichurri. Finely chop the parsley + add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste + stream in the oil whilst mixing until throughly combined. Set aside.
For the butter beans, if using jarred, simply pour into a blender with the juice of ½ a lemon, salt, pepper, 1 minced garlic clove + nutritional yeast. If canned, separate beans from liquor, adding 1 tbsp at a time to get creamy texture.
For the cauliflower, chop into steaks. Save the extra florets for another recipe or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. Chop up the leaves + stems & set aside for a zero-waste garnish.
Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well.
Get a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak + press down to sear. After several minutes, flip + fry other side until golden brown.
Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp.
To serve, spoon the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves - enjoy!