Alfie Cooks

1: Make the chimichurri. Finely chop the fresh herbs, then add 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 while mixing until thoroughly combined. Set aside.

2: For the butter beans, pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove, and nutritional yeast.

3: For the cauliflower, chop into steaks—two should be from the middle of a large one. Save the extra florets for another recipe or roast with salt, pepper, and paprika to serve alongside the steaks.

4: Chop up the leaves and stems, and set aside for a zero-waste garnish.

5: Season the steaks with salt, pepper, and paprika on both sides, then drizzle with oil and massage well.

6: Heat a frying pan to medium-high. Add 2 tbsp olive oil. Once hot, add the steak—press down to sear. After several minutes, flip and fry the other side until golden brown.

7: Bash the garlic cloves, add with the butter, and baste continuously. Once the steaks are cooked, remove from the pan and add the chopped leaves/stems with a splash more oil and cook until golden and crisp.

8: To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri, and scatter over the cauli leaves.