Cauliflower Maque Choux

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 scallions

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.