Cheesy Stuffed Cauliflower Head (Printable)

Whole cauliflower roasted with cream cheese, mozzarella, and parmesan filling until golden brown

# 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

# Directions:

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, ensuring florets remain intact.
03 - Bring a large pot of salted water to boil. Submerge cauliflower and cook for 8-10 minutes until just tender. Drain well and let cool slightly.
04 - Combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk in a mixing bowl 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 press cheese mixture into crevices and center of cauliflower using a spoon or fingers until well distributed.
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 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 Suggestions:

01 -
  • It looks restaurant-worthy: Slicing into that golden, bubbling crown feels like you've just performed actual magic in your kitchen.
  • The cheese filling stays creamy: Tucked inside the florets, it's protected and becomes the surprise that makes people pause mid-bite.
  • Vegetarian but genuinely satisfying: The nutmeg and smoked paprika add depth that makes you forget you're not eating meat.
  • Gluten-free friendly: No sauce, no flour—just real food that happens to work for most dietary needs.
02 -
  • Don't skip the blanching step: I learned this the hard way when I roasted a raw cauliflower for over an hour and it stayed woody inside; the brief boil ensures it cooks through evenly in the oven.
  • The filling ratio matters: Stuff generously but not so much that you can't close the gaps with spoon pressure; overstuffing causes the filling to leak out during roasting, which wastes flavor and makes cleanup harder.
  • Parchment paper prevents sticking: The cheese filling can adhere to the tray if you're not careful, so don't skip this step.
03 -
  • Chill the filling slightly: If your filling seems too soft to stay in place, refrigerate it for 15 minutes after mixing so it firms up enough to hold its shape when spooned into the florets.
  • Cut the cauliflower after roasting: Trying to cut it raw before cooking risks shattering florets; wait until it's roasted and the structure is secure, then slice vertically through the florets like you're cutting a cake.
  • Listen for the sizzle: When you pull it out of the oven, the cheese filling should be audibly bubbling at the edges; that's your signal that it's cooked through and the flavors have melded together.
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