Chilean Roasted Cauliflower, Leek and Chanco Cheese Bake with Merkén Breadcrumb Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a roughly 11 x 8-inch baking dish with a little of the olive oil.

2. 2

   2. In a large bowl, toss the cauliflower with 1 tablespoon (15 ml) olive oil, 1 teaspoon merkén, the dried oregano, half the salt, and the black pepper. Spread on a baking tray and roast for 20 minutes at 220 °C / 425 °F, until tender with browned edges.

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   3. While the cauliflower roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and leek and cook for 6 to 8 minutes until softened. Stir in the garlic and cook 1 minute more. Remove from the heat.

4. 4

   4. In a medium bowl, whisk the eggs with the milk, cream, and remaining salt until well combined.

5. 5

   5. Add the roasted cauliflower, the leek-onion mixture, and half of the parsley to the egg mixture. Fold in 140 g (5 oz) of the chanco cheese as well. Mix gently so the cauliflower keeps some texture.

6. 6

   6. Pour the mixture into the greased baking dish and level the top. Scatter the remaining chanco cheese over it.

7. 7

   7. In a small bowl, combine the breadcrumbs with the melted butter, the remaining teaspoon of merkén, and the rest of the parsley. Sprinkle this crust evenly over the bake.

8. 8

   8. Lower the oven temperature to 190 °C / 375 °F. Bake for 20 minutes, or until the center is set, the edges are bubbling, and the top is golden.

9. 9

   9. Let rest for 5 minutes before serving so it firms up slightly. Serve hot as a main dish with a green salad or dressed tomatoes.