Cauliflower Maque Choux

• 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

1. Put oven rack in middle position and preheat oven to 450u0b0F
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.

cauliflower, olive oil, kosher salt, black pepper, white hominy, heavy cream, unsalted butter, country ham, onion, green bell pepper, red bell pepper, garlic, hot red pepper, bay leaf, cider vinegar, chicken stock, fresh corn, parsley, scallion

Taken from www.food.com/recipe/cauliflower-maque-choux-340364 (may not work)