Another recipe that came from the avalanche of cookbooks I borrowed from the library of late is today’s Creamy Cauliflower Galette from Alison Roman’s latest, Sweet Enough. Despite its title, the book did have a smattering of savory recipes like this one, and one named Many Mushrooms Pot Pie that I would like to make in the future. Catching my eye in the sweet category were three recipes for A Bowl of Salted Chocolate Pudding, Old Fashioned Strawberry Cake and Salted Lemon Cream Pie, the salt in two of these recipes tieing into the title of the book once again. Which one should I make first? Decisions, decisions. Since I would be happy with all three, I will likely throw it out to the hubs to decide.
This past week, I was really organized with our dinner plans, deciding on the recipes I would try in advance and purchasing all the necessary ingredients. Not to be over congratulatory but planning ahead is not consistently my strong suit. Sometimes, I like to wait to see what we feel like having, or I get inspired by a gorgeous piece of fish or cut of meat at the market. But since I’ve added so many recipes to my inspiration folder (which isn’t a folder but a bunch of random photo copies of recipes!), I thought I had better give them justice, rather than have them languish.
One more fun fact before we get going. Someone asked me recently what the most popular recipe is on The Kitchen Scout. The answer is that I am not 100% sure, however the recipes that get the most views are the ones with celebs names in the titles! Ottolenghi & Goh’s Coconut, Almond and Blueberry Cake and Alison Roman’s One-Pot Chicken with Dates and Caramelized Lemon are two of the most viewed. So, having no shame in my game, Alison’s name is appearing in the recipe title here here once again because after all, she is the author and deserves all the credit!
Creamy Cauliflower Galette caught my attention for a number of reasons. First, who doesn’t like pie for dinner? The idea of marrying cauliflower with leeks and my favorite gruyere cheese, placing them in a pastry dough, topping it with a splash of heavy cream and calling it dinner is just divine to me. You could also call this an appetizer, slicing it into thin pieces and offering it alongside a glass of crisp white wine. Or a first course at a dinner party. Or, you can just serve it for dinner alongside a salad and eat it in front of the tele watching The Bear because it won all of the Emmy awards and you are late to the game. We absolutely adored it. Completely delicious and I can’t wait to make it again.
I’ve offered some tips on the most challenging part of the recipe – the cauliflower – in the headnote of the recipe, which isn’t so much of a challenge, but rather a suggestion. Do try to slice it 1/4 inch thick so that it cooks properly in the crust. And while Alison suggests using her pie crust recipe (which I did copy and plan to try at some point), I did cheat and used store bought. I think I heard that either Cooks Illustrated or Milk Street considered Pillsbury to have the best flavor in a blind taste test so I used that. Once again, no shame!
I do hope you make this galette and if you do, please report back and let me know how it goes! Scroll to the very bottom of the post to find the recipe.
Until next time…