Chilean Roasted Cauliflower, Mussel and Corn Chupe with Parsley Marraqueta Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon olive oil, half the salt, half the pepper, and the oregano. Spread on a tray and roast for 20 minutes, until golden at the edges.

2. 2

   While the cauliflower roasts, heat a large skillet over medium heat. Add the butter and onion, and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

3. 3

   Add the all-purpose flour to the skillet and stir for 1 minute to form a light base. Pour in the white wine and cook for 2 minutes, scraping the bottom. Add the hot vegetable stock, then the milk and heavy cream, whisking until smooth.

4. 4

   Stir in the corn, merken, remaining salt, and remaining pepper. Cook over medium-low heat for 5 minutes, stirring, until the corn is tender and the mixture thickens slightly.

5. 5

   Add the cooked mussels, roasted cauliflower, and half of the parsley. Cook for 2 minutes just to combine and heat through, without overcooking the mussels.

6. 6

   Transfer the mixture to a baking dish about 11 x 8 inches. Scatter 100 g / 3.5 oz of the chanco cheese over the top.

7. 7

   In a bowl, mix the marraqueta cubes with the remaining tablespoon of olive oil, the rest of the parsley, and the remaining 60 g / 2.1 oz chanco cheese. Spread this crust over the chupe.

8. 8

   Bake at 200 °C / 400 °F for 15 minutes, until the top is golden and bubbling. For deeper color, broil for 2 to 3 additional minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the chupe can set slightly and the crust can firm up.