Cauliflower steak with sweet potato puree and a chimichurri with Tesmi

For 3 persons

Ingredients:

1 kilo sweet potato
1 cauliflower
15 grams flat parsley
1 red pepper
4 garlic cloves
6 tablespoons Tesmi
Pepper
salty

Materials:

Cutting board
Knife
Pan
Frying pan
Saucepan

Preparation method:

Peel the sweet potatoes. Cut them into as many evenly sized pieces as possible. The smaller they are, the faster they'll cook. Add water and simmer for about 20 minutes, or until tender.

Cut the cauliflower into 3 nice, straight steaks. Not too thin, but also not too thick. The rounded sides will fall apart in the pan, so it's best to cut 3 steaks from the center. Melt 2 tablespoons of Tesmi in a frying pan. Once melted, add the cauliflower. Cook until golden brown on both sides.

Meanwhile, finely chop the parsley, garlic, and red pepper. Melt 3 tablespoons of Tesmi in a saucepan and add the garlic and red pepper. Cook until the garlic is soft. Finally, add the parsley and let it simmer for another 2 minutes.

Drain the sweet potato water. Add 1 tablespoon of Tesmi, salt, and pepper, and mash until smooth.

First, place the mashed potatoes on the plate. Top with the cauliflower steak and top with the Tesmi chimichurri.

Enjoy your meal!