Herb Crusted Cauliflower Steaks with Beans & Tomatoes

1 large head of cauliflower (about 1 kg)
½ cup EV olive oil, divided
1 tbsp SIDS SALT & PEPPER
250 g green beans, trimmed
3 garlic cloves, finely chopped
¼ tsp SIDS CRAZY LEMON
¼ tsp finely grated lemon zest
⅓ cup chopped parsley, plus more for serving
⅓ cup panko
¼ cup freshly grated Parmesan
980 g can white beans, rinsed, drained
1 cup golden or red cherry tomatoes, halved
3 tbsp Best Foods mayonnaise
1 tsp Dijon mustard

Arrange racks in middle and upper third of oven then preheat to 220°C.
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the centre from top to bottom to yield 2 (2 cm) "steaks" and reserve remaining cauliflower for another use.
Place cauliflower on a rimmed baking tray. Brush both sides with 1 tbsp oil then season with ½ tsp SIDS SALT & PEPPER. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
Meanwhile, toss green beans with 1 tbsp oil, ½ tsp SIDS SALT & PEPPER on another rimmed baking tray. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
Whisk garlic, SIDS CRAZY LEMON, lemon zest, ⅓ cup parsley, and remaining 6 tbsp oil, 2 tsp SIDS SALT & PEPPER in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle ½ cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5–7 minutes more.
Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.