Cheesy Stuffed Cauliflower Head (Printable)

Whole roasted cauliflower with creamy cheese center, golden and bubbling

# What You’ll 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

# Steps:

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 a boil. Submerge the cauliflower head and cook for 8 to 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 to 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 Advice:

01 -
  • It looks dramatically restaurant-worthy but comes together with honest, straightforward cooking that doesn't require special skills.
  • One whole head roasts into four generous servings, making it equally at home as a vegetarian main or a showstopping side that outshines everything else on the plate.
  • The cheese filling is creamy and rich enough that no one will miss meat, and the smoked paprika adds a subtle depth that keeps people guessing what makes it so good.
02 -
  • Don't skip the parboiling step—it ensures the cauliflower is tender all the way through without drying out, while the final roasting browns the exterior perfectly.
  • Make sure your cream cheese is truly softened before mixing, otherwise you'll have tiny lumps in your filling that won't spread smoothly into the gaps.
  • The filling must go into every crevice, not just the top, so each slice has cheese throughout—take your time with this step because it's what makes each bite special.
03 -
  • If your cauliflower keeps rolling while you stuff it, place a folded damp kitchen towel underneath to keep it stable and give you peace of mind.
  • The smoked paprika and nutmeg are non-negotiable—they're what elevate this from cheesy cauliflower to something that tastes intentional and complex, so don't skip or reduce them.
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