Cheesy Stuffed Cauliflower Head (Print Version)

Whole roasted cauliflower with a rich, cheesy center and golden crispy topping—perfect for sharing.

# Ingredient List:

→ Cauliflower

01 - 1 large whole cauliflower (about 2.2 pounds), 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 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 - ½ teaspoon smoked paprika
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon milk

→ Topping

13 - 1.8 ounces shredded cheddar cheese
14 - 2 tablespoons breadcrumbs (gluten-free if needed)
15 - 1 tablespoon melted butter

# Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves and carefully trim the base so cauliflower sits flat, keeping florets intact.
03 - Bring large pot of salted water to boil. Submerge cauliflower head and cook 8-10 minutes until just tender. Drain well and cool slightly.
04 - In mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth.
05 - Place cooled cauliflower on prepared tray. Using small knife, make deep cuts into base and between florets to create space for filling.
06 - Gently stuff cheese mixture into crevices and center of cauliflower, pressing in with 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 40-45 minutes until cauliflower is golden, bubbling, and tender when pierced with knife.
10 - Let rest 5 minutes. Slice into wedges and serve warm.

# Helpful Hints:

01 -
  • The crispy golden crust gives way to impossibly tender cauliflower inside
  • People genuinely get excited about vegetables when theyre stuffed with three kinds of cheese
  • Makes the most beautiful centerpiece without spending hours in the kitchen
02 -
  • The pre-boiling step is non-negotiable—skipping it results in raw cauliflower inside and burnt cheese outside
  • Make sure the cauliflower is completely cool before stuffing or the cheese will start melting and slide right off
  • Creating deep pockets for the filling is what makes every bite taste like cheese, not just the center
03 -
  • Use a piping bag to fill the cauliflower—its so much easier than using a spoon and less messy than fingers
  • Place a baking sheet on the rack below to catch any cheese drips before they hit your oven floor
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