Baked Cauliflower Fries
Ingredients: Cauliflower, Kosher Salt, Large Eggs, Crushed Garlic, Dried Oregano · 270 min cook time · 150kcal · ~₩9,550
Ingredients
2heads Cauliflower, 1tablespoon Kosher Salt, 2count Large Eggs, 1tablespoon Crushed Garlic, 1pinch Dried Oregano, 1pinch Freshly Ground Black Pepper, 1pinch Cayenne Pepper, 1cup Shredded Cheddar Cheese, 0.5cup Parmigiano-Reggiano, 1tablespoon Olive Oil
Instructions
1. Chop cauliflower very finely in a food processor. Break down the large head into smaller pieces. These pieces need to be way smaller. Also, you should put in way fewer. What you see right here did not process very well. I had to stop it like nine times to pull out chunks and move stuff around. Grind it until it's very fine, just short of liquidifying it. You're actually going to get a better look at it as we transfer it into this sauté pan. I did both heads and somehow fit it all into this pan.
2. Add a tablespoon of kosher salt to the cauliflower. Toss in some salt and turn the heat to medium-high. Stir the salt without knocking everything out of the pan. Cook the cauliflower on medium-high heat for about half an hour until it turns into something hot, wet, and soft, like a cooked cauliflower purée. It's okay if it gets a little color to it since it will be cooked in the oven anyway. Cook until it's thoroughly cooked through. Grab a spoon and give it a test to make sure it's nice and soft and tastes like cooked cauliflower.
3. Let the mixture cool down enough to handle. Extract as much water as humanly possible by squeezing it in a towel. The key here is getting that cauliflower pulp as dry as possible. This step is annoying and takes forever.
4. In a mixing bowl, add two large eggs, crushed garlic, a pinch of dried oregano, freshly ground black pepper, and cayenne pepper. Whisk it to mix. Add the squeezed cauliflower back in, along with shredded cheddar cheese and Parmigiano-Reggiano. Grab a spatula and mix it well.
5. Transfer the mixture into a parchment-lined casserole dish that has been rubbed with a little bit of olive oil. The parchment paper should be a little longer than the pan so you can lift it out when it's cool. Spread the mixture as evenly as possible and smooth it out. Once that's set, it's ready to bake.
6. Transfer the casserole dish into the middle of a 350°F oven for about an hour, or until it looks like this. It should be a beautiful golden brown and firm to the touch. Let it cool down to room temperature, then wrap it up and pop it in the fridge for a few hours until it's thoroughly chilled.
7. Unwrap, lift out, and start to cut. Grab a nice big knife and slice it right down the middle lengthwise, then across into sticks. Transfer those onto a Silpat that has been brushed with oil. Brush the tops with oil as well. Finish with a little extra dusting of cheese. Pop them into the center of a 400°F oven for about 20 to 25 minutes, or until they look like this. Let them cool down and then taste. These had zero crispiness and zero crunchiness. Plate them next to some spicy ketchup.
Source: Watch the original video