Quarter the cauliflower, then cut into wedges leaving a piece of stem on each piece to hold florets together. Try to make slices 1/2″ thick or a little thicker.
Steam carefully until tender, but don’t let pieces fall apart.
Transfer to a fine meshed broiling rack or use a cooling rack.
Paint with olive oil infused with garlic and oregano or sprinkle with garlic powder and some dry oregano if you prefer.
Broil until slightly brown and carefully turn pieces over.
Paint second side with infused oil and/or sprinkle with garlic and oregano.
Sprinkle with grated Parmigiano-Reggiano.
Broil second side until cheese starts to brown.
Overall pretty good. If I made this again, I would leave out the feta. There was already so much saltiness going on I thought that’s what made it overkill.
This recipe was a hit with my family. It was our first time trying cauliflower fries, and it won’t be our last. My yogurt sauce was really thin after adding the lemon juice so I just drizzled it over the top. Next time I will leave out the juice so that I have a thicker cream.
The cucumber relish was really delicious as well. I could also imagine the cucumber relish mixed with some orzo for a great salad.
These look very much like cauliflower pieces and less like school cafeteria fish sticks, but you can’t have everything.
This recipe is so yummy. I couldn’t find cauliflower fries but did find broccoli fries. The key here is to make sure you preheat the cookie sheet for 10 min. They came out perfect and the topping is so good along with the yogurt sauce I used to dip the fries into.
Ingredients:
2 (2.5 pound) heads cauliflower
1 tablespoon kosher salt
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