Cheesy Stuffed Cauliflower Head (Print Version)

Whole roasted cauliflower with creamy cheese filling, golden breadcrumb topping. Vegetarian, gluten-free option available.

# 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 - 1.8 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 milk

→ Topping

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

# How to Make It:

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 while keeping florets intact.
03 - Bring a large pot of salted water to boil. Submerge cauliflower head and cook for 8-10 minutes until just tender. Drain thoroughly and cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth and fully incorporated.
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 filling.
06 - Gently stuff cheese mixture into the crevices and center of cauliflower, pressing firmly with a spoon or fingers to distribute evenly.
07 - Brush the outside of cauliflower with olive oil and sprinkle with salt and pepper.
08 - Mix cheddar cheese with gluten-free breadcrumbs and melted butter. Sprinkle evenly over the cauliflower head.
09 - Bake for 40-45 minutes until cauliflower is golden brown, cheese is bubbling, and head is tender when pierced with a knife.
10 - Allow to rest for 5 minutes. Slice into wedges and serve warm.

# Additional Tips::

01 -
  • It looks like you spent hours on it, but the actual hands-on time is less than half that.
  • The creamy cheese filling seeps into every floret as it bakes, so every bite is rich and satisfying.
  • You can prep the cauliflower and filling in advance, then just stuff and bake when guests arrive.
  • Its naturally gluten-free and vegetarian, so it fits almost any table without fuss.
02 -
  • Do not skip the boiling step, raw cauliflower will not cook through in the oven before the cheese burns.
  • Make sure the cauliflower is thoroughly drained after boiling, excess water will make the filling watery and prevent crisping.
  • Use a small, sharp knife to make the cuts, a dull one will crumble the florets and ruin the structure.
  • Let the cream cheese soften at room temperature before mixing, cold cream cheese will not blend smoothly.
03 -
  • If your cauliflower is tilting on the tray, slice a thin layer off the bottom to create a more stable base.
  • Press the cheese filling firmly into the cuts, loose filling will slide out during baking.
  • Let the cauliflower rest after baking so the cheese sets slightly, making it easier to slice cleanly.
  • Use a serrated knife to cut through the baked cauliflower without crushing it.
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