Cauliflower Galettes - Ellise Pierce

Moving to Paris was the best bad decision that Texan Ellise Pierce ever made. Wooed to the city by a Frenchman, she soon found herself with just 100 euros in her bank account. So she launched a last-ditch effort to stay in the City of Light: She started her own catering business and began teaching other American expats how to re-create flavors from home. Using French ingredients and techniques from both sides of the Atlantic, she did more than found a culinary company—she created a unique style of cooking that’s part Texas, part French, and all Cowgirl.


Cauliflower Galettes
Makes a dozen (2 to 3-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
• ½ teaspoon cayenne
• ½ teaspoon cumin
• 2 eggs
• 1 5.29 ounce container of Greek yogurt
• 1 cup of water
• 4 green onions, chopped
• 1 cup of grated cheddar cheese
• 4 tablespoons of vegetable oil
• Chipotle yogurt, 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 sheet (or two if you need more room) and add a little olive oil, and salt and pepper. Toss it all 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 gets brown, too. This will 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. Fold in the cauliflower florets, grated cheddar, and most of the green onions, reserving 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 onto the skillet for each galette, and fit in as many as you can. You’ll need to work in batches. Cook the galettes for a couple of minutes, or until the bottoms are brown and toasty, 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. Serve immediately with Chipotle Yogurt, and sprinkle some chopped green onions on top.

Cowgirl Tip: These reheat beautifully. Just pop them in the toaster or toaster oven.

Cowgirl Chef: Texas Cooking with a French Accent (Running Press)