Cheesy Stuffed Cauliflower Head (Printable)

Whole roasted cauliflower with a creamy, cheesy filling and golden breadcrumb topping.

# What You Need:

→ Cauliflower Base

01 - 1 large whole cauliflower (approximately 2.2 pounds), 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 ounces cream cheese, softened
06 - 3.5 ounces shredded mozzarella cheese
07 - 1.8 ounces 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 ounces shredded cheddar cheese
14 - 2 tablespoons breadcrumbs, gluten-free
15 - 1 tablespoon melted butter

# How-To Steps:

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 to 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 incorporated.
05 - Place the cooled cauliflower on the prepared tray. Using a small sharp knife, carefully make deep cuts into the base and between florets to create pockets 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 well distributed.
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, then sprinkle evenly over the cauliflower.
09 - Bake for 40 to 45 minutes, or until the cauliflower is golden brown, bubbling, and tender when pierced with a knife.
10 - Allow the cauliflower to rest for 5 minutes. Slice into wedges and serve warm.

# Expert Advice:

01 -
  • It looks intimidating but tastes like you've been cooking restaurant-quality food all along.
  • One dish feeds four people and doubles as both a stunning main and an elegant side that works for any table.
  • The creamy cheese interior contrasts perfectly with the crispy golden exterior, and it's entirely gluten-free without feeling like a compromise.
02 -
  • Don't skip the parboiling step—raw cauliflower takes too long to cook through, and the filling dries out before the vegetable is tender.
  • Softened cream cheese is non-negotiable; cold cream cheese won't blend smoothly and creates lumpy, uneven filling.
  • The cheese filling should be pressed between florets, not piled on top, or it'll slide off during roasting and burn on the tray.
03 -
  • Use a serrated knife to slice the finished cauliflower; the gentle sawing motion keeps wedges intact instead of crushing the delicate florets.
  • If the breadcrumb topping isn't browning fast enough at the end, slide the tray under the broiler for the last 2–3 minutes, watching carefully so it doesn't char.
Go Back