Cauliflower steaks, taken from the centre of the cauliflower and chargrilled, are drizzled with a parsley lemon sauce and served with Italian inspired canncellini beans with sundried tomatoes, capers and black olives.

Serves: 2 | Cook Time: 25 mins | Calories: 451 | Type: Vegan + Gluten-Free


  • 240g cannellini beans (drained)
  • 1 cauliflower
  • 180g asparagus
  • 50g sundried tomatoes
  • 50g pitted black olives
  • 20g capers
  • 180g 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 slice off the end. 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. Trim the asparagus.
  2. Slice the cherry tomatoes and black olives in half, and roughly chop the sundried tomatoes.
  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 asparagus. Preheat a griddle pan (or BBQ) on a medium-high heat, and cook the cauliflower steaks and asparagus for 10-15 mins, turning occasionally, until softened.
  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 Mediterranean cannellini beans onto two warm plates, top with the asparagus spears then a cauliflower steak. Drizzle with the parsley lemon sauce.