Chilean Roasted Cauliflower and Merkén Pudding with Chanco Cheese and Warm Tomato Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish or loaf-style baking pan with a little of the olive oil.

2. 2

   Place the cauliflower on a tray and toss it with 2 tablespoons (30 ml) olive oil, half of the merkén, the paprika, 1/2 teaspoon salt, and some black pepper. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

3. 3

   While the cauliflower roasts, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the white onion and cook for 8 minutes until soft. Stir in the garlic and 1/2 teaspoon dried oregano, and cook 1 minute more. Remove from the heat.

4. 4

   In a large bowl, whisk the eggs with the heavy cream, fine cornmeal, 1 teaspoon salt, and the remaining black pepper until smooth.

5. 5

   Add the roasted cauliflower, the onion-garlic mixture, and 140 g (5 oz) of the chanco cheese to the bowl. Mix gently, lightly mashing part of the cauliflower to create a rustic pudding texture.

6. 6

   Pour the mixture into the prepared dish and top with the remaining 40 g (1.4 oz) chanco cheese. Bake at 190 °C / 375 °F for 20 minutes, or until the center is set and the top is golden.

7. 7

   For the warm pebre, heat the remaining tablespoon of olive oil in a small skillet over medium-low heat. Add the red onion and cook for 2 minutes. Add the tomatoes, the remaining merkén, the remaining dried oregano, the white wine vinegar, the fresh cilantro, and a pinch of salt. Cook for 3 to 4 minutes, just until the tomatoes are warm and release some juices.

8. 8

   Let the pudding rest for 5 minutes out of the oven. Serve hot with the warm tomato pebre on top or on the side.