Cheesy Stuffed Cauliflower Head (Printer View)

Show-stopping whole cauliflower with creamy cheese filling, roasted until golden brown.

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves and 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 let cool slightly.
04 - Combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk in mixing bowl until smooth.
05 - Place cooled cauliflower on prepared tray. Make deep cuts into base and between florets with small knife to create space for filling.
06 - Gently press cheese mixture into crevices and center of cauliflower using spoon or fingers.
07 - Brush 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.

# Expert Advice:

01 -
  • The combination of three cheeses creates an incredibly rich, velvety center that pairs perfectly with the cauliflower's natural sweetness
  • It looks impressive on the table but requires surprisingly little hands on time
  • Leftovers reheat beautifully for lunch the next day, if you're lucky enough to have any
02 -
  • Don't skip the blanching step or the cauliflower will be raw inside when the cheese is golden
  • Really stuff the filling deep into the crevices for the best cheesy pockets in every bite
  • The cauliflower needs to sit flat on the pan, so trim the base carefully without cutting into the core
03 -
  • Pat the blanched cauliflower dry before filling to prevent water from making the cheese mixture soggy
  • A piping bag makes filling the crevices easier, though a spoon works perfectly fine
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