Aug 17, 201211:29 AMThe Telegraph
The Premier Blog of the West
Recipe: Cowgirl Chef's Cauliflower Galettes With Chipotle Crème Fraîche
PHOTOGRAPHY: Steve Legato
Here’s a winning recipe from the Cowgirl Chef: Texas Cooking with a French Accent (Running Press). (© Ellise Pierce. Used by permission.)
(Makes about a dozen 2 ½-inch galettes.)
1 medium head of cauliflower, cut into florets
olive oil
sea salt and pepper
1 cup of cornmeal
2 teaspoons of baking powder
1 teaspoon of sea salt
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1⁄2 teaspoon of cayenne pepper
1⁄2 teaspoon of cumin
2 eggs
1 (5.29 ounce) container of Greek yogurt
1 cup of water
4 green onions, sliced
1 cup of grated cheddar cheese
4 tablespoons of vegetable oil
Chipotle Crème Fraîche (recipe follows)
1. Preheat your broiler and line a cookie sheet with foil. Position a rack in the middle of the oven.
2. Toss the cauliflower florets on the foil-lined cookie sheet, add a little olive oil, and salt and pepper. Toss it all together with your hands, then slide the pan into the oven. The florets will begin to brown after about 10 minutes—when they do, pull them out of the oven and turn them over, so the other side browns, too. This’ll take about 10 more minutes. When browned on both sides, remove from the oven and let cool.
3. To make the galettes, in a medium bowl, whisk together the cornmeal, baking powder, sea salt, cayenne pepper, and cumin.
4. In a separate bowl, whisk together the eggs, yogurt, and water. Add this mixture to the dry ingredients and stir together. If the batter is too thick, just add a bit more water. Gently fold in the cauliflower florets, grated cheddar, and green onions, reserving about 2 tablespoons of green onions for garnish.
5. Heat 2 tablespoons of the vegetable oil in a skillet and turn the heat to medium-low. When it’s hot, spoon about 2 tablespoons of the batter for each galette into the skillet, fitting in as many as you can. You’ll need to work in batches. Cook the galettes for 3 to 4 minutes, or until the bottoms are brown, and flip to the other side for another few minutes. You don’t want these to cook too fast, or they’ll be wet in the middle. Repeat with the remaining vegetable oil and batter. Serve immediately with Chipotle Crème Fraîche, and sprinkle some chopped onions on top.
ADVANCE PLANNING: Roast your cauliflower ahead of time, so all you have to do is assemble and cook them up.
COWGIRL TIP: Reheat your leftover galettes the next day—just pop them in the toaster.
SWAP-IT: Try using grated zucchini instead of cauliflower.
Chipotle Crème Fraîche
(Makes 2 cups.)
16 ounces of crème fraîche or sour cream
2 to 3 chipotle chiles in adobo sauce
Toss your chipotles in a food processor to finely chop them up, or do this by hand. Add your crème fraîche or sour cream, and stir it up. Voila!
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