1kg cauliflower, trimmed and thinly sliced
¼ cup single cream
2 tbsp olive oil
4 x scotch fillet steaks
400g tin chickpeas
1 chorizo sausage, thinly sliced
1 tbsp sherry vinegar
100g baby spinach leaves
¹/3 cup parsley, finely chopped
For puree, place the cauliflower in a saucepan of salted water and heat over a high heat. Bring to the boil and cook for 20 minutes or until very tender.
Drain well and place in the bowl of a food processor with butter, cream and pepper and process until smooth. Set aside and keep warm.
Heat half the oil in a large non-stick frying pan over high heat, add the steaks and cook for 3-4 minutes each side or until cooked to your liking. Remove from the heat, cover and allow to rest for 10 minutes.
Heat the remaining oil in a non-stick frying pan over medium heat, add the chickpeas and cook for 7 minutes, stirring occasionally. Add the chorizo and cook for a further 3-4 minutes or until golden. Remove from the heat and stir through the vinegar. Set aside to cool slightly. Add spinach and parsley.
To serve, place steaks on top of the cauliflower puree and serve with chickpea salad.