Cauliflower Chips with Ramp Crème Fraîche

Photo courtesy of Mandolin

4 appetizer portions

  • 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.
  • From Chef Sean Fowler of Mandolin in Raleigh, North Carolina

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