Cauliflower Maque Choux

Cauliflower Maque Choux
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons minced garlic
  • 1 15-oz can white hominy
  • 1 cup heavy cream
  • 1 medium head cauliflower (2 lb)
  • ¼ cup fresh flat-leaf parsley
  • ½ cup fresh corn (from 1 small ear) or thawed frozen corn
  • scallions
  • + 12 more ingredients
    • ½ cup onion
    • 2 tablespoons cider vinegar
    • 1/8 teaspoon black pepper
    • 2 tablespoons unsalted butter
    • ½ cup green bell pepper
    • ½ teaspoon kosher salt
    • 1 cup chicken stock or low-sodium broth
    • ½ cup olive oil
    • ½ cup red bell pepper
    • 1/8 teaspoon dried hot red pepper flakes
    • 1 Turkish bay leaf
    • 2 tablespoons country or serrano ham

Put oven rack in middle position and preheat oven to 450°F. 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. Tra...

View full recipe at Epicurious

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