Chilean Roasted Cauliflower, Kelp and Chanco Cheese Pudding with Walnut Pebre

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Grease a loaf pan or baking dish about 24 x 12 cm with the butter and dust it with a thin layer of breadcrumbs.

2. 2

   Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon merken. Spread on a tray and roast for 20 minutes at 425°F/220°C, until tender with browned edges. Let it cool slightly, then chop it more finely with a knife.

3. 3

   While the cauliflower roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Add the garlic and cook 1 minute more.

4. 4

   Add the chopped kelp to the skillet with the onion and garlic. Season with the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 minutes, stirring, until the kelp is aromatic and slightly dry. Remove from the heat.

5. 5

   In a large bowl whisk the eggs with the cream and milk. Add the chanco cheese, chopped roasted cauliflower, the kelp mixture, and the remaining breadcrumbs, then mix well. Taste and adjust with the remaining salt if needed.

6. 6

   Pour the mixture into the prepared pan and smooth the top. Bake the pudding at 375°F/190°C for 25 minutes, or until set in the center and golden on top.

7. 7

   While the pudding bakes, make the pebre by mixing the tomato, cilantro, green chili, lemon juice, walnuts, the remaining tablespoon of olive oil, and the rest of the merken. Season with a pinch of salt and pepper and let it rest for 10 minutes.

8. 8

   Remove the pudding from the oven and let it rest for 8 minutes before slicing. Serve hot or warm with the walnut pebre on top or on the side.