Cauliflower is an ideal candidate for a savory galette. It’s low in moisture, roasting to an evenly golden brown in sync with the crunchy, buttery crust. It never becomes soggy, is great at room temperature, and can handle a healthy amount of cheese without disappearing into the background. This is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans. While this certainly could be served as your full dinner, I also like the idea of slicing it thin and enjoying it as a pre-dinner snack, next to a little dish of olives and some hard, salty cheese.