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Cauliflower Chips with Lemon, Parmesan, and Ramp Crème Fraîche


1 lemon

2 large heads cauliflower

Oil for frying

Pinch of salt

1 ounce finely grated Parmigiano Reggiano

1 tablespoon chopped parsley

½ cup crème fraîche

1 tablespoon dehydrated ramp greens, or dried green onion

¼ teaspoon salt

Pinch of sugar

Pinch of ground white pepper


  1. Thinly slice lemon and dehydrate the slices in a food dehydrator or in a gas oven with just the pilot light lit. Let dehydrate for approximately 24 to 36 hours to completely dry out lemon slices.
  2. Place slices into a spice/coffee grinder or a mortar and pestle and pulse until a powder is formed. Set aside.
  3. Preheat fryer to 250 degrees.
  4. Remove florets from cauliflower and reserve for another use. Slice cauliflower stems, paper thin, on a mandolin.
  5. Fry cauliflower slices until golden brown and crispy, approximately 1½ to 2 minutes.
  6. Remove chips from fryer and place on a paper towel to absorb any excess moisture. Place cauliflower chips in a serving vessel and lightly season them with salt, lemon powder, Parmigiano Reggiano, and parsley.
  7. Whisk together crème fraiche with remaining ingredients. Serve crème fraiche in a ramekin alongside cauliflower chips.
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