Cheesy Stuffed Cauliflower Head (Print Version)

Whole cauliflower roasted with a rich, creamy cheese filling and golden breadcrumb topping

# What You'll Need:

→ Cauliflower

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 and line a baking tray with parchment paper.
02 - Remove outer leaves from cauliflower and carefully trim the base so it sits flat, ensuring the florets remain intact.
03 - Bring a large pot of salted water to boil. Submerge 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 cooled cauliflower on 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 cheese mixture into crevices and center of cauliflower, pressing it in with a spoon or your 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 the cauliflower.
09 - Bake for 40-45 minutes, or until cauliflower is golden, bubbling, and tender when pierced with a knife.
10 - Let rest for 5 minutes. Slice into wedges and serve warm.

# Additional Tips::

01 -
  • It's a vegetarian showstopper that actually satisfies, with creamy cheese center and crispy golden edges that make everyone forget about the meat on their plate.
  • You stuff an entire cauliflower instead of slicing it first, which means less mess and way more drama when you bring it to the table.
  • The whole thing takes just over an hour and tastes like you spent the afternoon fussing over it.
02 -
  • Don't skip the parboiling step thinking you'll save time—raw cauliflower stays crunchy in the center and tastes bitter, while parboiling makes it tender enough to actually bite through.
  • Stuff the filling generously but don't compress it so hard that you're squeezing it out the other side; gentle pressure into the crevices is all you need.
  • If your cauliflower head is slightly small, the cooking time might drop to 35 minutes, so start checking at minute 30 by piercing a floret with a knife.
03 -
  • Make sure your cream cheese is truly softened or you'll have lumps that won't distribute evenly, which means some bites will be gritty instead of silky.
  • Don't rush the browning stage—if the top looks pale at minute 40, give it another 5 minutes and your breadcrumb topping will be crackling and golden instead of soft.
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