Roasted Cauliflower with Chickpeas and Parmesan Grits / by Alexa Arnold


Be like a tree
and let the dead leaves drop.
- Rumi

Roasted Cauliflower with Chickpeas and Parmesan Grits

> 1 head cauliflower (I used a few varieties)
> 1 can chickpeas
> 1/2 tablespoon garlic powder
> 1/2 tablespoon rosemary, crushed
> 1/2 tablespoon flakey sea salt
> 1 tablespoon olive oil
For the grits:
> 3/4 pint heavy cream
> Half head cauliflower
> 1 yellow onion
> 1 clove garlic
> 1 tablespoon olive oil
> Salt and pepper to taste

1. Prepare the grits: Heat the oil in a small sauce pan over medium heat. Dice the onion and sauté until soft and translucent. Chop half a head of cauliflower into small pieces and add to the pan, along with the cream. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Transfer to a blender or food processor, and blend into a smooth puree. If the consistency is too think, add a little more cream. Add salt and pepper to the sauce to taste.
2. Chop the remaining cauliflower into bite-sized pieces. Heat the oil in a heavy-bottomed pan (a cast iron, preferably) over medium heat. Add the cauliflower, a little water, and roast until golden.
3. Heat the oven to 350 degrees. Rinse and dry the chickpeas, and toss in garlic power. Place on a baking sheet, and bake for 15 minutes, or until crispy. 
4. Mix salt flakes and crushed rosemary together in a small jar. 
5. To serve, spoon the parmesan cream onto a plate and top with cauliflower, chickpeas and rosemary salt.