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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This is easily one of the finest recipe videos I’ve ever watched (and I’ve watched almost all of yours). Laughed out loud several times. Perhaps because I’ve been disappointed by laborious cauliflower endeavors as well…
I will say, the microwave does a good job of cooking/drying cauliflower. I think part of the problem you experienced was due to treating the cauli like polenta, which is isn’t.
irst time post. I love your videos and am thrilled that you take your mistakes and make a teaching moment out of them. I have had numerous times that I spent a whole day learning something new and so looking forward to the taste of the results to be completely disappointed. I feel your pain. Love your videos too much too ever give you grief.
We still enjoy your lemon, garlic, yogurt chicken and many other recipes. I am now inspired by two Italian-Americans Vinnie Tororich and John Mitewich. Both great guys with difficult last names!
Ingredients:
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
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 tablespoon olive oil, divided.
Directions:
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 (175 degrees C). 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.
source:allrecipes.com