Roasted Cabbage Steaks:

1. Preheat oven to 400˚F/205˚C and lightly grease a baking sheet. 
2. Whisk together olive oil, lemon juice, salt and pepper in a small bowl. 
3. Remove any loose outer leaves from the head of cabbage. Slice off the root end (bottom) of the cabbage. 
4. Set the cabbage flat end down on a cutting board and slice into 3/4-1-inch thick large rounds, slicing all the way through the cabbage. You should be able to get somewhere between 4-6 slices per head of cabbage, depending on the size of the cabbage. 
5. Transfer the cabbage to the baking sheet and brush both sides with the olive oil/lemon mixture.
6. Roast for 15 minutes, then remove from oven and sprinkle with parmesan and parsley. Return to oven and continue roasting for an additional 10-15 minutes, until the cabbage is crispy and lightly browned on the exterior, and fork tender on the interior. (It should be soft enough to easily pierce with a fork.) 

White Bean Purée:

1. While the cabbage is in the oven, add all ingredients + 2 tablespoons of the reserved liquid from the beans to a blender or food processor and blend until smooth. 
2. If the purée is too thick, add another 1-2 tablespoons of the reserved bean liquid. 
3. Serve with the cabbage steaks and garnish with more parsley and parmesan.