We've chargrilled antioxidant packed cauliflower steaks taken from the centre, and drizzled in a parsley lemon sauce.

Serves: 2 | Cook Time: 25 mins | Calories: 441 | Type: Vegan + Gluten-Free | Macros P: 17g / C: 47g / F: 23g


  • 240g cannellini beans (drained)
  • 1 cauliflower
  • 160g tenderstem broccoli
  • 50g sundried tomatoes
  • 50g pitted black olives
  • 20g capers
  • 120g cherry tomatoes
  • 1 lemon
  • Handful of parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Pull any leaves off the cauliflower and trim the stem. Slice two 1-2cm thick 'steaks' from the centre of the cauliflower, from the base to the top. Then roughly chop the remaining cauliflower into small pieces.
  2. Slice the cherry tomatoes and black olives in half, and roughly chop the sundried tomatoes. Trim the tenderstem.
  3. Heat a large pan with 1 tsp oil on a medium heat and fry the roughly chopped cauliflower for 5 mins until browned and softened. Then add the cherry tomatoes, sundried tomatoes, olives and capers for 2 mins.
  4. Drain and rinse the cannellini beans, and add to the cauliflower pan with half of the juice from the lemon and season. Cook for 7 mins.
  5. Meanwhile, drizzle 1/2 tbsp oil over the cauliflower steaks and tenderstem. Preheat a griddle pan (or BBQ) on a medium-high heat, and cook the cauliflower steaks for 10 mins, turning occasionally. After 5 mins, add the tenderstem to the pan and cook for 5 mins.
  6. To make the parsley sauce; finely chop the parsley, add to a bowl with the remaining lemon juice and 1/2 tbsp oil. Season.
  7. To serve, spoon the cannellini beans onto two warm plates, top with the tenderstem then a cauliflower steak. Drizzle with the parsley lemon sauce.