Cauliflower Maque Choux

20 ingredients
5 steps

Ingredients

  • 2 lbs cauliflower, cut into 1-inch-wide florets
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 (15 ounce) can white hominy, rinsed and drained
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped country ham
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 tablespoons minced garlic
  • 1/8 teaspoon hot red pepper flakes
  • 1 bay leaf
  • 2 tablespoons cider vinegar
  • 1 cup chicken stock
  • 1/2 cup fresh corn
  • 1/4 cup chopped fresh flat-leaf parsley
  • Garnish
  • thinly sliced scallion

Directions

  1. 1
    Put oven rack in middle position and preheat oven to 450°F
  2. 2
    Toss cauliflower with oil, kosher salt, and pepper in a bowl. Spread in 1 layer in a shallow (1-inch-deep) baking pan and roast, turning over with tongs halfway through roasting, until golden brown and tender, 20 to 25 minutes total. Transfer cauliflower with a slotted spoon to paper towels to drain, then carefully pour oil from baking pan through a fine-mesh sieve into a small bowl.
  3. 3
    While cauliflower roasts, bring hominy and cream just to a simmer in a 1- to 1 1/2-quart heavy saucepan over moderate heat, then remove from heat and let stand, uncovered, stirring occasionally, 20 minutes.
  4. 4
    Meanwhile, heat butter and 2 tablespoons strained oil in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook ham (if using), stirring, 2 minutes. Add onion and bell peppers and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic, red pepper flakes, and bay leaf and cook, stirring, 1 minute. Add vinegar and stock and simmer briskly, uncovered, until liquid is reduced by about half, 12 to 15 minutes.
  5. 5
    Stir in hominy mixture and corn and simmer, uncovered, 2 minutes. Add cauliflower and salt to taste and simmer, stirring once or twice, until heated through, about 2 minutes. Stir in parsley.

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