Cauliflower Maque Choux

Ingredients

• 0.1 teaspoon pepper black
• 2 pounds cauliflower cut into 1-inch-wide florets
• 2 tablespoons apple cider vinegar 
• 0.5 cup corn fresh frozen thawed (from 1 small ear)
• 0.3 cup parsley fresh chopped
• 2 tablespoons garlic minced
• 0.5 cup bell pepper diced green ()
• 1 cup cup heavy whipping cream 
• 1 can hominy white rinsed drained (15-oonce)
• 0.5 teaspoon kosher salt 
• 1 cup chicken stock low-sodium
• 0.5 cup olive oil 
• 0.5 cup onion diced ()
• 0.5 cup bell pepper diced red ()
• 0.1 teaspoon pepper dried red hot
• 6 servings spring onion thinly sliced
• 2 tablespoons serrano ham finely chopped
• 1  bay leaves 
• 2 tablespoons butter unsalted

Equipment

• bowl
• paper towels
• sauce pan
• oven
• sieve
• baking pan
• slotted spoon
• tongs

Directions

1. Put oven rack in middle position and preheat oven to 450F.
2. Toss cauliflower with oil, kosher salt, and pepper in a bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Add vinegar and stock and simmer briskly, uncovered, until liquid is reduced by about half, 12 to 15 minutes.
9. Stir in hominy mixture and corn and simmer, uncovered, 2 minutes.
10. Add cauliflower and salt to taste and simmer, stirring once or twice, until heated through, about 2 minutes. Stir in parsley.