Cauliflower steak with bean hummus and chili gremolata

First, make the gremolata. Finely chop the parsley and the chilli.

In a bowl, mix the parsley, chilli, minced garlic, olive oil, lemon zest & juice. Season to taste, then set aside.

Put the drained butter beans in a liquidizer or food processor. Add the tahini, lemon juice, garlic, cumin, oil, salt & pepper. Pulse, then add enough water, pulse again until you get a smooth purée. Taste and adjust to your liking.

Cut the cauliflower into four steaks. Save the extra florets for another recipe.

Mix the oil with garlic, paprika, cumin, salt & pepper, then brush the steaks with this on both sides,.

Heat a frying or griddle pan to medium. Once hot, add the steaks and cook for about 5 minutes, then flip over and fry other side until tender and golden brown.

Divide the bean hummus between two plates.

Put the fried cauliflower steaks on top, then spoon over the chilli gremolata.

Serve warm.