Cauliflower and Chanco Cheese Milcao with Warm Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a baking tray, add the sliced onion for the pebre, 1 tablespoon olive oil, half of the garlic, 1/2 teaspoon merken, and a pinch of salt and pepper. Roast for 20 minutes, until the tomatoes are soft and lightly charred on the edges.

2. 2

   While the tomatoes roast, cook half of the potatoes in salted water for 12 to 15 minutes, until tender. Drain well and mash into a smooth puree while still hot.

3. 3

   Grate the other half of the raw potatoes on the coarse side of a grater. Wrap them in a clean kitchen towel and squeeze very well to remove as much liquid as possible.

4. 4

   Steam or boil the cauliflower for 6 to 8 minutes, until tender. Drain very well and finely chop it or mash it with a fork to create a coarse texture.

5. 5

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for the batter for 4 to 5 minutes. Add the remaining garlic and cook for 30 seconds more. Remove from the heat.

6. 6

   In a large bowl, combine the mashed potato, the squeezed raw grated potato, the cauliflower, the sautéed onion and garlic, the fine cornmeal, the melted butter, the beaten egg, the grated Chanco cheese, the remaining merken, salt, and black pepper. Mix until you have a moist but shapeable dough.

7. 7

   Divide the mixture into 8 portions and shape into thick patties about 3 inches wide. If the mixture is too sticky, lightly moisten your hands.

8. 8

   Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Brown the milcaos for 3 to 4 minutes per side, in batches, until a golden crust forms.

9. 9

   Transfer the browned milcaos to a baking tray and bake at 200 °C / 400 °F for 10 minutes to finish cooking the center.

10. 10

    For the warm pebre, remove the roasted tomatoes and onion from the oven, roughly chop them, and mix with the cilantro, green chili, lemon juice, and the tray juices. Adjust with salt and pepper.

11. 11

    Serve the milcaos hot with the warm roasted tomato pebre spooned on top or on the side.