Cauliflower & Hominy "No Mac" & Cheese with Roasted Corn & Poblano Peppers


Cauliflower & Hominy "No Mac" & Cheese with Roasted Corn & Poblano Peppers


1 head cauliflower

1 29oz can hominy (yellow or white - no matter)

4 ears fresh corn (or canned or frozen)

5 poblano peppers (or less if heat bugs you) - OR - a few small cans of green chilies

1 10oz can Cheddar Cheese Soup

1 cup milk

3 cups of grated cheese

4 oz fresh mozzarella (optional)

1/2 cup panko (or other) breadcrumbs

1 tsp salt

1 TBS pepper

Parsley - chopped for garnish


Heat your oven to 400 degrees.

Grill the corn in their husks & the poblanos over your burners until they are black on all sides.  Put the poblanos in a sealed plastic container & let them sweat while you peel the corn & cut the kernels from the cobs.  Then, under running water, peel off the black skins from the poblanos & seed them.  Puree the poblanos in a food processor.

Boil the cauliflower (leaves & core trimmed) for about 10 minutes.  I like to cut the cauliflower into florets while it cooks or after I drain it because raw cauliflower crumbles & pops all over the place when you cut it.  Drain the cooked cauliflower.

Drain the hominy. In a large bowl, mix the cauliflower, the hominy, the pureed poblanos, the corn, the Cheddar soup, the milk and TWO CUPS of the cheese - reserving the last cup to top the casserole.  Add the salt & pepper & mix it all until blended.

Pour this mix into a greased casserole pan & top with remaining cup of cheese, fresh mozzarella & panko breadcrumbs.  Bake for 45 minutes or until the top is golden & it is bubbling up the sides.

Serve with diced parsley.  Fall in love!