Cauliflower Steak with Chimichurri & Hummus Mayonnaise

Cauliflower Steaks:

• 1 large cauliflower
• 3 garlic cloves
• 2 tbsp butter (use non-dairy substitute to make this dish vegan)
• Olive oil, as needed
• Salt and pepper, to taste

Hummus Mayonnaise:

• 500g hummus
• 1kg Port Mahon Vegan Aioli

Chimichurri:

• 1 cup flat-leaf parsley, finely chopped
• ½ cup coriander, finely chopped
• 4 garlic cloves, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 tsp dried oregano
• ½ tsp red chilli, finely diced
• Juice of 1 lemon
• Salt and pepper, to taste

Walnut Salsa:

• ⅓ cup walnuts
• ¼ cup olive oil
• 2 tbsp capers, drained and dried
• 1 red chilli, deseeded and finely chopped
• 3 tbsp flat-leaf parsley
• 1 tbsp dried currants
• 1 tbsp red wine vinegar
• 1 tsp lemon zest
• Salt, to taste

Blanched Broccolini:

• 1 bunch broccolini, trimmed
• Sea salt, to taste
• Ice water

Sautéed Mushrooms:

• 200g baby king mushrooms, halved
• 200g button mushrooms, sliced
• 100g enoki mushrooms
• 2 tbsp butter (use non-dairy substitute to make this dish vegan)
• 2 garlic cloves, minced
• Salt and pepper, to taste

Pomegranate Seeds (for garnishing)

Cauliflower Steaks

1. Slice cauliflower into two thick steaks from the centre.
2. Season with salt and pepper, then drizzle with oil and rub to coat.
3. Heat a frying pan over medium-high. Add oil and sear steaks until golden brown on both sides.
4. Add garlic and butter; baste the steaks as they finish cooking. Set aside.

Hummus Mayonnaise

1. Whisk together hummus and Port Mahon Vegan Aioli until smooth.
2. Refrigerate until ready to use.

Chimichurri

1. In a bowl, mix parsley, coriander, garlic, oregano, chilli, and vinegar.
2. Slowly whisk in olive oil.
3. Add lemon juice, salt, and pepper. Let sit for 10–15 minutes to develop flavour.

Pomegranate Seeds

1. Slice off the top and score skin along ridges. Break into sections.
2. Tap seeds out into a bowl of water.
3. Skim off pith, strain seeds, and pat dry.

Walnut Salsa

1. Toast walnuts at 180°C for 7–10 mins, then chop.
2. Heat oil and capers in a small pan until capers crisp. Transfer to a bowl.
3. Mix in chopped walnuts, chilli, parsley, currants, vinegar, lemon zest, and salt.
4. Can be made a day ahead; bring to room temp before serving.

Blanched Broccolini

1. Boil salted water. Add broccolini and blanch for 2–3 mins.
2. Transfer to ice water to stop cooking. Drain and dry.
3. Reheat in pan with olive oil and season before serving.

Sautéed Mushrooms

1. Heat butter in a large pan over medium-high.
2. Sear king mushrooms cut-side down. Flip and cook through.
3. Add button mushrooms, cook until browned.
4. Add enoki, then garlic, and sauté until fragrant. Season to taste.

To Serve

1. Spread hummus mayonnaise in the centre of the plate.
2. Top with cauliflower steak.
3. Layer sautéed mushrooms and broccolini over the steak.
4. Spoon over chimichurri and walnut salsa.
5. Garnish with pomegranate seeds and a drizzle of olive oil.