Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Ingredients

Brassica Steaks (choose one):

• 1 large head of broccoli or cauliflower

• Olive oil

• Salt & pepper

• Optional: a pinch of smoked paprika or cumin

Chimichurri:

• 1 cup fresh parsley, finely chopped

• 1–2 garlic cloves, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• ½ tsp chilli flakes (or to taste)

• 2 tbsp red wine vinegar or lemon juice

• ¼–½ cup olive oil (adjust to desired consistency)

• Salt & black pepper to taste

Broad Bean Base:

• 1½ cups cooked and peeled broad beans (frozen is fine) or in my case a can or two of broad beans (cannellini or butter beans in a can will do as well)

• 1 garlic clove

• Juice of ½ lemon

• 2 tbsp olive oil

• 2–3 tbsp water (to loosen)

• Salt & pepper

• Optional: 1 tbsp tahini or Greek yoghurt for creaminess

 Method

1. Prep the Brassica Steaks:

• Trim the stem and cut the head into 1.5–2 cm thick slices (“steaks”), keeping the core intact to hold it together.

• Brush both sides with olive oil, season with salt, pepper, and (optionally) smoked paprika or cumin.

Cook one of two ways:

• Roast: Bake at 220°C fan for 20–25 mins, flipping halfway, until golden and tender.

• Pan-sear + finish in oven: Sear in a hot cast iron pan for 2–3 minutes per side for colour, then finish in a 200°C oven for 10–15 minutes.

2. Make the Chimichurri:

• In a bowl, combine parsley, garlic, oregano, chilli flakes, and vinegar or lemon.

• Stir in the olive oil gradually until you reach a loose, spoonable sauce. Season to taste.

• Let it sit at room temp for at least 15 minutes to develop flavour.

3. Broad Bean Purée:

• Blend the beans, garlic, lemon juice, olive oil, and water until smooth-ish.

• Add tahini or yoghurt if using, for added creaminess.

• Season well with salt and pepper.

• If too thick, add more water or olive oil a spoonful at a time.

4. Assemble:

• Spoon a generous base of warm broad bean purée onto each plate.

• Place the hot steaks on top.

• Spoon chimichurri generously over everything — don't be shy.

Optional garnishes:

• Toasted seeds or nuts (e.g. dukkah or crushed almonds)

• Pickled onion or chilli

• Shaved pecorino or feta if not keeping it vegan

Variations

• Use romesco or harissa yoghurt instead of chimichurri for a different direction.

• Add lentils or beneath the broad bean layer for a more filling bowl.

• If you're feeling fancy: char-grill lemon halves and squeeze over the top just before serving.

Enjoy :)