Cauliflower and Corn Milcao with Warm Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a baking tray and toss them with 1 tablespoon olive oil, a pinch of salt, black pepper, and 1/2 teaspoon merken. Roast for 18 minutes, until soft and lightly charred.

2. 2

   While the tomatoes roast, cook the cauliflower by steaming or in boiling water with a pinch of salt for 6 to 8 minutes, until tender. Drain very well and finely chop it or pulse briefly so it stays crumbly, not pureed.

3. 3

   Finely grate the potatoes and squeeze them in a clean towel to remove as much liquid as possible. Place them in a large bowl.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic, cumin, and 1/2 teaspoon merken, and cook for 1 more minute. Add the corn and cook for 2 minutes. Remove from the heat.

5. 5

   To the bowl with the potatoes, add the cooked cauliflower, the onion, garlic, and corn mixture, the precooked corn flour, baking powder, beaten egg, grated cheese, half of the cilantro, 1 teaspoon salt, and mix well until you have a moist, compact dough.

6. 6

   Shape the mixture into 8 thick milcao-style patties with lightly oiled hands. If the mixture feels too wet, let it rest for 5 minutes so the corn flour can absorb some of the moisture.

7. 7

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Brown the milcaos for 2 to 3 minutes per side, until a golden crust forms.

8. 8

   Transfer the skillet to the oven, or move the milcaos to a baking tray, and bake at 200 °C / 400 °F for 10 to 12 minutes, until firm inside and deeply golden outside.

9. 9

   For the warm pebre, chop the roasted tomatoes and mix them with the remaining cilantro, lemon juice, a pinch of salt, and the remaining merken. Serve the pebre slightly warm over or alongside the milcaos.

10. 10

    Serve immediately, with extra black pepper if desired.