Cheesy Stuffed Cauliflower Head (Print version)

Whole roasted cauliflower with a creamy three-cheese filling, baked until golden and bubbly. An impressive vegetarian centerpiece.

# What you’ll need:

→ Cauliflower Base

01 - 1 large whole cauliflower head (about 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 - 1.75 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 - 1.75 oz shredded cheddar cheese
14 - 2 tablespoons gluten-free breadcrumbs
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 the cauliflower sits flat, 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 allow to cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, minced garlic, smoked paprika, nutmeg, and milk until smooth and fully incorporated.
05 - Place cooled cauliflower on prepared baking tray. Using a small sharp knife, make deep cuts into the base and between florets to create spaces for the filling.
06 - Gently distribute cheese mixture into the crevices and center of the cauliflower, pressing firmly with a spoon or fingers.
07 - Brush the outside of the cauliflower with olive oil and sprinkle evenly with salt and pepper.
08 - Combine shredded cheddar cheese, gluten-free breadcrumbs, and melted butter in a small bowl until evenly mixed.
09 - Sprinkle cheese and breadcrumb mixture evenly over the entire cauliflower surface.
10 - Bake for 40-45 minutes until the cauliflower is golden brown, cheese is bubbling, and flesh is tender when pierced with a knife.
11 - Remove from oven and let rest for 5 minutes. Slice into wedges and serve warm.

# Cooking tips:

01 -
  • It's genuinely impressive to look at but easier to pull off than people think, which is basically the dream for home cooking.
  • The cauliflower stays tender while the cheese gets bubbly and golden—there's texture contrast happening that actually matters.
  • Works as a vegetarian main or a side that steals the spotlight from whatever else you're serving.
02 -
  • Don't skip the parboiling step—raw cauliflower won't cook through properly in the remaining time, and you'll be left with a hard center that no amount of cheese can fix.
  • If your filling is too thick, the milk is your friend; add a little extra so it flows into the crevices instead of sitting on top and sliding off.
03 -
  • If you're worried about the filling falling out while slicing, a thin serrated knife and a gentle sawing motion works better than hacking at it with a sharp blade.
  • The smoked paprika and nutmeg are the secret ingredients that make people ask what they're tasting—don't leave them out, and don't add more than called for or they'll overpower everything else.
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