Cauliflower Galettes With Chipotle Crème Fraîche

Name: Cauliflower Galettes With Chipotle Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 creme fraiche or sour cream

Servings: persons

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 creme fraiche or sour cream

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 creme fraiche; serve with galettes.
6
Brought to the table by cookbook author Ellise Pierce (adapted from Cowgirl Chef cookbook).

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cauliflower Galettes With Chipotle Crème Fraîche falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!