Rainbow Plate Cauliflower Steak with Beet & Carrot Purée and Parsley Chimichurri

For the Cauliflower Steaks: Slice the cauliflower into 2” thick slices. Any broken florets can go into the beet & carrot purée. Sear in a pan on medium-high heat with avocado oil, until crispy on both sides. Avocado or coconut oil is a must, as it has a high heat tolerance before burning.

For the Beet & Carrot Purée: Boil the diced beets, diced carrots & broken cauliflower florets until fork tender. Blend with remaining ingredient and season to taste.

For the Parsley Chimichurri: Add garlic to the bowl of a food processor (or blender), and then pulse until minced. Add the parsley, microgreens, sea salt and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides down, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes if needed.

Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).

Boil the green lentils until soft, around 30 mins. At the same time sauté the diced sweet onion until caramelized and add the chopped red kale, until softened. Season to taste.

To plate, make a bed of the beet & carrot purée and lay one cauliflower steak on top. Add the lentil salad to the side, as pictured. Top the cauliflower steak with the parsley chimichurri. Top with microgreens, edible flowers & a sprinkle of sea salt, if needed. Enjoy!