Cheesy Stuffed Cauliflower Head (Printable)

Whole roasted cauliflower with a rich, creamy cheese filling that bakes until golden and bubbling.

# What You Need:

→ Cauliflower

01 - 1 large whole cauliflower (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 - 1.8 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 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 8–10 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.
05 - Place the cooled cauliflower on the prepared tray. Using a small knife, carefully make deep cuts into the base and between florets to create space 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.
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; sprinkle evenly over the cauliflower.
09 - Bake for 40–45 minutes, or until the cauliflower is golden, bubbling, and tender when pierced with a knife.
10 - Let rest for 5 minutes. Slice into wedges and serve warm.

# Expert Hints:

01 -
  • It looks like you spent hours in the kitchen but honestly takes just over an hour from start to table.
  • Vegetarian, gluten-free friendly, and genuinely impressive enough that no one will notice it's meatless.
  • One whole cauliflower serves four people generously, so it's efficient and feels abundant at the same time.
02 -
  • Don't skip the parboiling step; raw cauliflower won't soften through, and your filling will just sit on top instead of melting in.
  • Stuff generously but don't oversoak; wet cheese filling will leak out during roasting, so press it in firmly but don't go overboard with the milk.
  • The topping should be golden brown, not dark; if it's browning too fast, tent loosely with foil for the last 10 minutes.
03 -
  • Use a cauliflower with an interesting shape and sturdy stem so it photographs beautifully and stays intact through cooking.
  • Don't be shy with the cheese filling; this is where the magic lives, and it all melts down as it roasts, so generous layers are your friend.
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