Cheesy Stuffed Cauliflower Head (Print)

Whole roasted cauliflower with a rich, creamy cheese filling and golden crispy topping.

# What you'll need:

→ Cauliflower Base

01 - 1 large whole cauliflower (approximately 2.2 lbs), leaves and stem trimmed but intact
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Cheese Filling

05 - 5.3 oz cream cheese, softened
06 - 3.5 oz shredded mozzarella cheese
07 - 1.75 oz grated Parmesan cheese
08 - 2 tablespoons chopped fresh chives
09 - 1 garlic clove, minced
10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon whole milk

→ Topping

13 - 1.75 oz shredded cheddar cheese
14 - 2 tablespoons gluten-free breadcrumbs
15 - 1 tablespoon melted butter

# How To Make It:

01 - Preheat your oven to 400°F. Line a baking tray with parchment paper.
02 - Remove the outer leaves and carefully trim the base so the cauliflower sits flat, ensuring the 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 well and let cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth and well blended.
05 - Place the cooled cauliflower on the prepared tray. Using a small knife, carefully make deep cuts into the base and between florets to create space for the filling.
06 - Gently stuff the cheese mixture into the crevices and center of the cauliflower, pressing it in with a spoon or your fingers until all spaces are filled.
07 - Brush the outside of the cauliflower with olive oil and sprinkle with salt and pepper.
08 - Mix cheddar cheese with breadcrumbs and melted butter; sprinkle evenly over the cauliflower surface.
09 - Bake for 40-45 minutes, or until the cauliflower is golden, bubbling, and tender when pierced with a knife.
10 - Let rest for 5 minutes. Slice into wedges and serve warm with accompanying sides.

# Expert Tips:

01 -
  • It looks intimidating but tastes like you spent hours in the kitchen when really it's just one show-stopping centerpiece.
  • The creamy cheese filling stays hidden until you cut into it—that moment when people realize the whole thing is stuffed never gets old.
  • Works beautifully as a vegetarian main or that side dish people actually remember the next day.
02 -
  • Don't skip the blanching step or the cauliflower will be crunchy and raw inside—it needs just enough parboiling to become tender enough to actually stuff.
  • If the filling is cold when you stuff it, it'll be much harder to push into the crevices, so let it sit at room temperature for a few minutes first.
03 -
  • If your cauliflower keeps tipping over on the tray, slice a thin layer off the very bottom to create a flat base—this also helps it cook more evenly.
  • Taste the cheese filling before you stuff it; this is your only chance to adjust seasoning since the filling doesn't cook long enough to develop flavors on its own.
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