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Make the chimichurri by finely chopping the fresh herbs and adding to a mixing bowl. Finely dice the chilli, mince the garlic and add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until thoroughly combined. Set aside.
For the butter bean purée, pour the beans into a blender with the juice of a lemon, salt, pepper, 1 garlic clove and nutritional yeast. Blend until smooth.
Chop the cauliflower into steaks - you should be able to get two from the middle of a large one. Save the extra florets for another recipe.
Chop up the cauliflower leaves and stems and set aside for garnish.
Season the steaks with salt, pepper and paprika on both sides, then drizzle with oil and massage well.
Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak and press down to sear. After several minutes, flip and fry the other side until golden brown.
Bash the garlic cloves, add with the butter and baste the steaks continuously. Once cooked, remove from the pan.
Add the chopped leaves and stems to the pan with a splash more oil and cook until golden and crisp.
To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri and scatter over the crispy cauliflower leaves.