Cheesy Stuffed Cauliflower Head (Printable)

Whole roasted cauliflower filled with a creamy, cheesy blend and baked until golden brown.

# What You’ll Need:

→ Cauliflower

01 - 1 large whole cauliflower (about 2.2 lbs), leaves and stem trimmed but intact
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp 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 tbsp chopped fresh chives
09 - 1 garlic clove, minced
10 - ½ tsp smoked paprika
11 - ¼ tsp ground nutmeg
12 - 1 tbsp milk

→ Topping

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

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves 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 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.
05 - Place cooled cauliflower on 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 cheese mixture into crevices and center of cauliflower, pressing it in with a spoon or fingers.
07 - Brush outside of cauliflower with olive oil and sprinkle with salt and pepper.
08 - Mix cheddar cheese with breadcrumbs and melted butter; sprinkle evenly over cauliflower.
09 - Bake for 40-45 minutes until cauliflower is golden, bubbling, and tender when pierced with a knife.
10 - Let rest for 5 minutes. Slice into wedges and serve warm.

# Expert Suggestions:

01 -
  • It looks absolutely stunning on the table, which means you get to feel like a restaurant chef without the stress.
  • One whole head feeds four people as a main course, so it's practical for weeknight dinners or impressing guests without hours of fussing.
  • The contrast between creamy, melted cheese and roasted cauliflower florets creates this texture magic that makes people forget they're eating vegetables.
02 -
  • Don't skip the initial blanching step; raw cauliflower won't cook through in time, and you'll end up with crunchy florets instead of tender ones.
  • The blanching also partially cooks the thicker stem, which otherwise stays tough no matter how long you roast it.
  • If your cheese filling is cold or too thick, it won't distribute smoothly into the crevices, so let everything come to room temperature before stuffing.
03 -
  • Use a wide shallow knife or even a melon baller to create the pockets; it's easier to control than a paring knife and less likely to accidentally puncture the bottom.
  • If your cauliflower is unusually large or small, adjust your roasting time accordingly and use a knife to test doneness rather than relying on the clock.
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