Cheesy Stuffed Cauliflower Head (Printable Version)

Whole roasted cauliflower with creamy cheese filling, golden breadcrumbs and tender florets. A stunning vegetarian centerpiece.

# What You'll Need:

→ Cauliflower Base

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 oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves from cauliflower and carefully trim the base so it sits flat, ensuring florets remain 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 let cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth and fully incorporated.
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 the cheese mixture into the crevices and center of the cauliflower, pressing it in with a spoon or fingers until well distributed.
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 entire cauliflower.
09 - Bake for 40–45 minutes, or until cauliflower is golden brown, bubbling, and tender when pierced with a knife.
10 - Let rest for 5 minutes. Slice into wedges and serve warm.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen, but the actual work is closer to 20 minutes of honest effort.
  • You get that satisfying moment when you slice into it and the cheese oozes out—every single time.
  • Works as a show-stopping vegetarian main or that vegetable side that somehow disappears first.
02 -
  • Don't skip the pre-boil step thinking you'll save time; undercooked cauliflower stays bitter and tough, and all the cheese filling in the world won't fix it.
  • Soften your cream cheese beforehand—trying to blend cold cream cheese with other ingredients creates lumps that no amount of stirring recovers.
03 -
  • Make the cheese filling up to a day ahead and refrigerate it; stuff the cauliflower just before roasting so the filling stays bright and the flavors don't muddy together.
  • If your cauliflower head feels loose or unstable, trim a small flat spot on one side of the base so it sits securely upright without rolling during stuffing or roasting.
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