Roasted Cauliflower with Braised Chickpeas and Salsa Verde

Govind Armstrong shares his recipe
post beam cauliflower

You can add our own dining critic, Patric Kuh, to the growing list of fans of Post & Beam, Govind Armstrong’s latest restaurant which opened early this year in Baldwin Hills. (find Patric’s review of Post & Beam in our April issue, on news stands now). Post & Beam, which recently opened for lunch service, has cleverly stocked its patio garden with an array of bright and colorful herbs. These often wind up in the restaurant’s seasonal small plates, like the salsa verde that accompanies this recipe for roasted cauliflower and braised chickpeas. Armstrong gets the most out his produce; he uses the robust and herbaceous flavors of the sauce to compliment the earthiness of the vegetable. Try it as an easy side dish for Sunday dinner or as a quick healthful lunch.

Roasted Cauliflower with Braised Chickpeas and Salsa Verde

1 cup chick peas cooked and drained
Extra Virgin Olive Oil
2 cloves garlic sliced
small pinch dried chili flakes

Preheat oven to 450 degrees.
Trim cauliflower of any leaves and cut stem flush with the base of the vegetable. Brush entire head with olive oil, season with salt and pepper. Place on a heavy baking sheet or in a cast iron pan and transfer to the preheated oven. Cook for 25 minutes, rotate the pan and cook for another 15 minutes. The cauliflower should be golden in color and fork tender. Remove cauliflower from the oven and place it on a cutting board. Once it is cool to the touch, flip it over, remove the core and cut into bite sized florets. Divide cauliflower florets into two equal piles.

Heat a large saute pan over medium heat. Add one clove of sliced garlic and half a head of cauliflower florets. Saute until the garlic is golden. Add half the chickpeas and mix thoroughly. Season with salt, pepper, and chili flakes. Transfer to a serving platter and repeat with remaining ingredients.

Drizzle with Salsa Verde* and serve

* Salsa Verde:

1 Anchovy Fillet
1 Small Clove minced Garlic
1/4 tsp Capers
1/4 tsp Lemon Zest

Rough chop all the following herbs:
2 T parsley
1/2 tsp Mint
1/4 tsp Oregano
1/4 tsp Thyme

Salt and Pepper to taste
1/3 cup Extra Virgin Olive Oil

In a mortar and pestle begin with the a small pinch of salt and pepper, add the anchovy fillet, garlic, capers, and lemon zest; work into a paste. Add half the herbs and 2 tablespoons of the oil. Grind so that the herbs break down and release colors and flavors into the oil. Add the remaining herbs and continue to grind into the paste. Incorporate the remaining olive oil, adjust seasoning, and set aside.