Baked Cauliflower Fries

Prepare the Cauliflower 'Rice': Cut cauliflower into medium-sized florets. Working in batches, pulse florets in a food processor until the texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until the mixture is wet and soft (approximately 30 minutes). Reduce heat if it begins to brown. Remove from heat and allow the cauliflower to cool.

Extract Excess Moisture: Working in batches, transfer the cooked cauliflower to a clean cotton towel. Bring up the sides, twist the towel, and squeeze out as much liquid as possible. Aim for about 3 1/2 cups of cooked, squeeze-dried cauliflower.

First Bake - Forming the Base: 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 the parchment with olive oil.

Combine Ingredients: Crack eggs into a large mixing bowl. Add garlic, black pepper, oregano, and cayenne pepper; whisk together until combined. Transfer the cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the mixture to the prepared baking dish. Tamp down and smooth out evenly.

Bake & Chill: Bake in the preheated oven until deep golden brown (approximately 1 hour). Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled (3-4 hours).

Preheat for Second Bake: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.

Slice into Fries: 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.

Final Bake: Bake in the preheated oven until deeply browned (20-25 minutes). Allow to cool slightly before serving.