Cheesy Stuffed Cauliflower Head (Printer-Friendly)

Whole roasted cauliflower with a creamy, three-cheese center and crispy golden topping.

# What You’ll Need:

→ Cauliflower

01 - 1 large whole cauliflower head (about 2.2 lbs), leaves and stem trimmed but intact
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Cheese Filling

05 - 5.3 oz cream cheese, softened
06 - 3.5 oz shredded mozzarella cheese
07 - 1.8 oz grated Parmesan cheese
08 - 2 tablespoons chopped fresh chives
09 - 1 garlic clove, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon milk

→ Topping

13 - 1.8 oz shredded cheddar cheese
14 - 2 tablespoons gluten-free breadcrumbs
15 - 1 tablespoon melted butter

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves from cauliflower and carefully trim the base so it sits flat, ensuring florets remain intact.
03 - Bring a large pot of salted water to a boil. Submerge the cauliflower head and cook for 8-10 minutes until just tender. Drain thoroughly and allow to cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth and well incorporated.
05 - Place cooled cauliflower on prepared tray. Using a small sharp knife, carefully make deep cuts into the base and between florets to create space for filling.
06 - Gently distribute cheese mixture into the crevices and center of the cauliflower, pressing firmly with a spoon or fingers to ensure proper filling.
07 - Brush the outside of cauliflower with olive oil and season with salt and pepper.
08 - Mix cheddar cheese with breadcrumbs and melted butter. Sprinkle mixture evenly over the entire cauliflower surface.
09 - Bake for 40-45 minutes until golden brown, bubbling, and tender when pierced with a knife.
10 - Allow to rest for 5 minutes. Slice into wedges and serve warm.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on time is surprisingly manageable.
  • The contrast between tender roasted cauliflower and creamy, melted cheese filling feels indulgent without being heavy.
  • It works beautifully as a vegetarian main or a conversation-starting side dish for any dinner table.
02 -
  • Don't skip the blanching step, no matter how tempted you are; it ensures the cauliflower is tender throughout rather than crunchy on the outside and raw in the middle.
  • The filling needs to be generously seasoned because it's the flavor anchor of the dish; taste it before stuffing and adjust paprika, nutmeg, or salt to your preference.
03 -
  • Make the cheese filling a few hours ahead and store it in the fridge; this gives the flavors time to meld and makes the actual assembly process faster and more relaxed.
  • If your cauliflower is sliding around the tray, trim a thin slice from the base to create a flatter surface, but be careful not to cut all the way through to the interior.
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