Chilean Roasted Cauliflower, Corn and Bread Chupe with Merkén

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a medium baking dish with a little butter.

2. 2

   Place the cauliflower on a baking sheet, toss with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, until tender with golden edges.

3. 3

   Meanwhile, place the bread in a large bowl and pour the milk over it. Let it soak for 8 minutes so it softens well.

4. 4

   In a large skillet, heat the butter with the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 8 minutes, stirring, until soft and lightly golden. Stir in the garlic, sweet paprika, oregano, and 1 teaspoon merkén, and cook 1 minute more.

5. 5

   Add the corn to the skillet and cook for 4 minutes. Pour in the hot vegetable broth and cook for 2 minutes to bring the flavors together. Remove from the heat.

6. 6

   Gently press the soaked bread with a spoon in the bowl to break it into small pieces. Add the cream, beaten eggs, the onion-corn mixture, half of the shredded cheese, the parsley, the remaining salt, and black pepper to taste. Mix well.

7. 7

   Fold in the roasted cauliflower carefully so it does not break up too much. Taste and adjust with more salt or pepper if needed.

8. 8

   Transfer the mixture to the buttered baking dish. Scatter the remaining cheese on top and sprinkle with the remaining teaspoon of merkén.

9. 9

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the chupe is set around the edges and nicely browned on top.

10. 10

    Let it rest for 5 minutes before serving. Finish with a little extra chopped parsley if desired.