Cauliflower Maque Choux Recipe

Cauliflower Maque Choux
Servings: 6

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Cauliflower Maque Choux. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Cauliflower Maque Choux in your home. Then, follow these steps below to serve Cauliflower Maque Choux for your family or friends.


  • 1/2 cauliflower

  • 1/2 olive oil

  • 1/8 kosher salt

  • 1 black pepper

  • 1 white hominy

  • 2 heavy cream

  • 2 unsalted butter

  • 1/2 country ham

  • 1/2 green bell pepper

  • 1/2 red bell pepper

  • 2 garlic

  • 1/8 hot red pepper flakes

  • 1 bay leaf

  • 2 cider vinegar

  • 1 fresh corn

  • 1/2 fresh flat-leaf parsley

  • 1/4, NA scallion

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Cauliflower Maque Choux in your home by yourself.

Directions: How to Make Cauliflower Maque Choux

  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., 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.

  4. 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.

So that brings us to the end of this special Cauliflower Maque Choux recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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