Baked Cauliflower Fries

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  • 2 2.5 pound heads cauliflower
  • 1 tablespoon kosher salt
  • 2 large eggs
  • 4 ounces shredded Cheddar cheese
  • 1 ounce finely grated Parmigiano-Reggiano cheese plus more for topping
  • 4 cloves peeled garlic crushed fine
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • teaspoon cayenne pepper
  • 1 tablespoon Olive Oil Marketplace Tuscan EVOO divided (purchase here)


  • Cut cauliflower into medium-sized florets and process in batches in a food processor.
  • For each batch, pulse until pieces break down and continue processing until texture resembles rice grains. Transfer to a large pot.
  • Sprinkle with kosher salt.
  • Cook over medium-high heat, stirring, until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
  • Transfer cauliflower in batches to a clean cotton towel. Bring up sides, twist towel, and squeeze out as much liquid as you can. For this recipe, you should have about 3 1/2 cups cooked, squeezed-dry cauliflower.
  • Preheat oven to 350 degrees F.
  • Line a large rectangular baking dish with parchment paper, allowing ends to extend up over the sides for easy lifting.
  • Lightly brush parchment with olive oil.
  • Crack eggs into a large mixing bowl. Add crushed garlic, oregano, pepper, and cayenne pepper; whisk together.
  • Transfer cauliflower to mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano. Mix thoroughly.
  • Transfer to prepared baking dish. Tamp down and smooth out evenly.
  • Bake in preheated oven until deeply golden brown, about 1 hour. Allow to cool to room temperature.
  • Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with a silicone mat; lightly oil the mat.
  • Lift cauliflower out of pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1 inch wide.
  • Arrange fries on the mat so they do not touch; brush lightly with olive oil.
  • Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
  • Bake in preheated oven until deeply browned, about 20 to 25 minutes.
  • Allow to cool slightly before serving.


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