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Cauliflower Galettes with Chipotle Crème Fraîche

Photo: Iain Bagwell; Styling: Heather Chadduck
Hand-on time 30 mins
Total time 1 hr, 10 mins
Yield Makes 8 servings


  • 1 medium-size head cauliflower, cut into small florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons sea salt, divided
  • 1 cup plain yellow or white cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 2 large eggs
  • 1 (6-oz.) container fat-free plain Greek yogurt
  • 1 cup freshly grated Cheddar cheese
  • 4 green onions, sliced and divided
  • 4 tablespoons vegetable oil
  • 2 canned chipotle peppers in adobo sauce, finely chopped
  • 1 cup crème fraîche or sour cream

How to Make It

  1. 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.

  2. Broil cauliflower 10 minutes or until lightly browned, stirring halfway through. Remove from oven; cool in pan on a wire rack 30 minutes.

  3. 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.

  4. 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.

  5. Stir together chipotle peppers and crème fraîche; serve with galettes.

  6. Brought to the table by cookbook author Ellise Pierce (adapted from Cowgirl Chef cookbook).

Adapted from Cowgirl Chef cookbook.