Cauliflower Galettes with Chipotle Crème Fraîche

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 1 medium size head cauliflower cut into small florets
• 1 cup cheddar cheese freshly grated
• 2  chipotle peppers in adobo sauce canned finely chopped
• 1 cup crème fraîche sour
• 2 large eggs 
• 6 oz greek yogurt plain fat-free
• 4  green onions divided sliced
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 1.3 teaspoons sea salt divided
• 4 tablespoons vegetable oil 
• 1 cup cornmeal plain white yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• wire rack
• broiler

Directions

1. Preheat broiler with oven rack 8 inches from heat.
2. Place cauliflower in a 15- x 10-inch jelly-roll pan.
3. Drizzle with olive oil, and sprinkle with black pepper and 1/4 tsp. sea salt; toss to coat.
4. Broil cauliflower 10 minutes or until lightly browned, stirring halfway through.
5. Remove from oven; cool in pan on a wire rack 30 minutes.
6. Whisk together cornmeal, next 3 ingredients, and remaining 1 tsp. sea salt in a medium bowl.
7. Whisk together eggs, yogurt, and 1 cup water; whisk into dry ingredients. Fold in cheese and half of onions. Fold in cooled cauliflower.
8. 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.
9. Drain on paper towels. Repeat with remaining batter and oil.
10. Sprinkle with remaining green onions.
11. Stir together chipotle peppers and crme frache; serve with galettes.
12. Brought to the table by cookbook author Ellise Pierce (adapted from Cowgirl Chef cookbook).