Cauliflower Galettes with Chipotle Crème Fraîche
Cauliflower Galettes with Chipotle Crème Fraîche might be Head to the store and pick up chipotle peppers in adobo sauce, ground cumin, cornmeal, and a few other things to make it today.
Instructions
Preheat broiler with oven rack 8 inches from heat.
Place cauliflower in a 15- x 10-inch jelly-roll pan.
Drizzle with olive oil, and sprinkle with black pepper and 1/4 tsp. sea salt; toss to coat.
Broil cauliflower 10 minutes or until lightly browned, stirring halfway through.
Remove from oven; cool in pan on a wire rack 30 minutes.
Whisk together cornmeal, next 3 ingredients, and remaining 1 tsp. sea salt in a medium bowl.
Whisk together eggs, yogurt, and 1 cup water; whisk into dry ingredients. Fold in cheese and half of onions. Fold in cooled cauliflower.
Drop half of batter by spoonfuls (about 2 Tbsp.) into 2 Tbsp. hot vegetable oil in a nonstick skillet over medium-low heat (do not crowd pan), and fry 3 to 4 minutes on each side or until golden.
Drain on paper towels. Repeat with remaining batter and oil.
Sprinkle with remaining green onions.
Stir together chipotle peppers and crme frache; serve with galettes.
Brought to the table by cookbook author Ellise Pierce (adapted from Cowgirl Chef cookbook).