a chocolate cake that is so delicious it doesn’t require frosting.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 3 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 |
Ingredients
- 2 (2.5 pound) heads cauliflower
- 1 tablespoon kosher salt
- 1 tablespoon olive oil, divided, or as needed
- 2 large eggs
- 4 cloves peeled garlic, crushed fine
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 4 ounces shredded Cheddar cheese
- 1 ounce finely grated Parmigiano-Reggiano cheese, plus more for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
- 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.
- Bake in the preheated oven until deeply browned, 20 to 25 minutes. Allow to cool slightly before serving.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 14 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 1930 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t make, but 5 stars for the honest video!
Chef John…. you made me LOL!! Several. Times. Thanks for saving me a lot of time and effort.!
This rating is for the video not the fries. One of my favorite Chef John videos. The man is human.
I didn’t make this but had to give it a star just to send in this review! Listening to the “how-to” video was worth the time! Thanks for making me laugh and for the honest review.
Watch Chef John’s video, his running commentary is pretty darn funny!