Chef John Folse's Cauliflower Macque Choux - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Cauliflower Macque Choux

Prep Time: 1 1/2 Hours
Yields: 6 Servings

Comment: To add a little flavor to your holiday table, serve this cauliflower and corn side dish. It is rich with nutrients, low in fat and calories, and it’s a creative way to eat your daily vegetables.

Ingredients:
1 medium (2-pound) cauliflower, cut into 1-inch wide florets
1 tbsps fresh lemon juice
1 (15-ounce) can white hominy, rinsed and drained
1 cup heavy whipping cream
2 tbsps butter
2 tbsps olive oil 
1/2 cup diced smoked sausage 
3/4 cup diced onions 
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers 
1/4 cup tomatoes, seeded and diced
2 tbsps minced garlic 
1/2 tsp dried red pepper flakes
1 bay leaf
1 cup chicken stock or broth
1 cup fresh corn or thawed frozen corn 
1/4 cup sliced green onions 
1/4 cup chopped parsley
salt and cracked black pepper to taste

 Method: In 5-quart saucepot, place cauliflower and lemon juice with enough lightly salted water to cover by 2 inches. Bring to a boil and cook 8–10 minutes or until tender. While cauliflower is cooking, bring hominy and cream to a simmer in a 1 1/2-quart heavy-bottomed saucepan over medium heat. After 3–5 minutes, remove from heat and let cool to room temperature, stirring occasionally. Drain and rinse cauliflower under cold water. Drain again and set aside. In a heavy-bottomed saucepan, heat butter and olive oil over medium-high heat. Add smoked sausage and sauté 5 minutes. Stir in onions, bell peppers, tomatoes, garlic, red pepper flakes and bay leaf. Cook 5 minutes or until vegetables are wilted. Add chicken stock and simmer uncovered 12–15 minutes or until liquid is reduced by half. Fold in hominy mixture and corn. Simmer uncovered 2 minutes. Add cauliflower, green onions, parsley, salt and cracked black pepper. Stir well and simmer 5 minutes. Remove bay leaf and serve.

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