 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 medium head cauliflower (2 pounds), cut into 1-inch-wide florets |
1/2 cup olive oil |
1/2 teaspoon kosher salt |
1/8 teaspoon black pepper |
1 (15-oonce) can white hominy, rinsed and drained |
1 cup heavy cream |
2 tablespoons unsalted butter |
2 tablespoons finely chopped country or serrano ham (optional) |
1/2 cup diced (1/4 inch) onion |
1/2 cup diced (1/4 inch) green bell pepper |
1/2 cup diced (1/4 inch) red bell pepper |
2 tablespoons minced garlic |
1/8 teaspoon dried hot red pepper flakes |
1 turkish or 1/2 california bay leaf |
2 tablespoons cider vinegar |
1 cupchicken stock or low-sodium broth |
1/2 cup fresh corn (from 1 small ear) or thawed frozen corn |
1/4 cup chopped fresh flat-leaf parsley |
garnish: thinly sliced scallions |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F.
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. 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. 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. 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.
|
|