Chef John's cheesy baked cauliflower fries are fairly time-consuming to make, but when served with a spicy ketchup dip, they make a great party snack.
Preparation Time
20 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 10 mins
Calories
358 Calories
Recipe Instructions
Step 1
Cut cauliflower into medium-sized florets. Working in batches, pulse florets in a food processor until texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
Step 2
Working in batches, transfer cauliflower to a clean cotton towel. Bring up the sides, twist the towel, and squeeze out as much liquid as possible. For this recipe, you'll need about 3 1/2 cups cooked, squeeze-dried cauliflower.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing the ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
Step 4
Crack eggs into a large mixing bowl. Add garlic, black pepper, oregano, and cayenne pepper; whisk together until combined. Transfer cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the prepared baking dish. Tamp down and smooth out evenly.
Step 5
Bake in the preheated oven until deep golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
Step 6
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
Step 7
Lift chilled cauliflower out of the pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1-inch wide. Arrange fries on the prepared mat, so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
Step 8
Bake in the preheated oven until deeply browned, 20 to 25 minutes. Allow to cool slightly before serving.
Ingredients
2 large eggs
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
¼ teaspoon dried oregano
4 ounces shredded Cheddar cheese
1 tablespoon kosher salt
1 tablespoon olive oil, divided, or as needed
2 (2.5 pound) heads cauliflower
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for topping
