Cheesy Stuffed Cauliflower Head (Printable)

Golden whole roasted cauliflower with melted cheese filling

# 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 - 1/2 teaspoon salt
04 - 1/4 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 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon whole milk

→ Topping

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

# How to Make It:

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 a boil. Submerge cauliflower head and cook for 8-10 minutes until just tender. Drain well and 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 filling.
06 - Gently stuff cheese mixture into crevices and center of cauliflower, pressing with a spoon or fingers until well distributed.
07 - Brush the 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 entire cauliflower surface.
09 - Bake for 40-45 minutes until cauliflower is golden, bubbling, and tender when pierced with a knife.
10 - Allow to rest for 5 minutes. Slice into wedges and serve warm.

# Expert Tips:

01 -
  • It looks like restaurant-level drama but tastes even better than it photographs.
  • The creamy, smoky cheese filling contrasts perfectly with the tender roasted florets—every bite feels intentional.
  • One whole cauliflower feeds four people generously, making it both elegant and practical for weeknight victories.
02 -
  • The par-boiling step sounds like extra work but it's non-negotiable—skip it and you'll either have crunchy raw cauliflower or overcooked cheese filling.
  • Don't stuff it too aggressively or the cheese will escape; gentle pressure and patience yield better results than forcing it.
03 -
  • Add a tablespoon of sun-dried tomatoes or finely chopped sautéed mushrooms to the filling for earthiness and complexity that guests will try to identify.
  • Make the cheese mixture the morning of and store it covered in the fridge—it actually firms up and becomes easier to work with, and the flavors meld overnight.
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