For the cauliflower steaks:
1 large head cauliflower
3 tablespoons olive oil, as needed
Salt and ground black pepper
For the beans and tomatoes:
1 14-ounce can white beans, such as Great Northern, drained and rinsed
1/2 pint cherry tomatoes, halved or quartered as needed
1 small shallot, finely chopped
1 clove garlic, finely grated or pasted
1 stalk celery, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup marinated pitted green olives, chopped
Juice of 1 lemon
3 tablespoons high-quality extra-virgin olive oil
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