Cheesy Stuffed Cauliflower Head (Printable)

Whole roasted cauliflower with a creamy three-cheese filling, golden breadcrumb topping, and tender florets. Ready in just over an hour.

# 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 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 - 1/2 teaspoon smoked paprika
11 - 1/4 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 trim the base of the cauliflower so it sits flat on the baking tray, keeping florets intact.
03 - Bring a large pot of salted water to a boil. Submerge the cauliflower head and cook for 8-10 minutes until just tender. Drain thoroughly and allow to cool slightly.
04 - In a mixing bowl, combine softened cream cheese, mozzarella, Parmesan, chives, minced garlic, smoked paprika, nutmeg, and milk until smooth and well incorporated.
05 - Place cooled cauliflower on prepared baking tray. Using a small sharp knife, carefully make deep cuts into the base and between florets to create cavities for filling.
06 - Gently distribute the cheese mixture into the crevices and center of the cauliflower, pressing firmly with a spoon or fingers to ensure even distribution.
07 - Brush the exterior of the cauliflower with olive oil and season evenly with salt and pepper.
08 - Mix shredded cheddar cheese with breadcrumbs and melted butter. Sprinkle the mixture evenly over the entire cauliflower surface.
09 - Bake for 40-45 minutes until the cauliflower is golden brown, cheese bubbles at the edges, and the florets are tender when pierced with a knife.
10 - Remove from oven and allow to rest for 5 minutes. Slice into wedges and serve warm.

# Helpful Hints:

01 -
  • It looks like you spent all day in the kitchen, but you really didn't—that's the whole magic of it.
  • The creamy cheese filling melting into every crevice tastes indulgent while the roasted cauliflower keeps things grounded and real.
  • Works beautifully as a vegetarian main that even meat-lovers won't question.
02 -
  • The blanching step is non-negotiable—skip it and you'll end up with raw cauliflower in the center while the filling overcooks, a mistake I made once and only once.
  • Don't try to stuff the cauliflower while it's still hot; warm is fine, but hot and you'll burn your fingers and the cheese will just slide right back out.
03 -
  • If your cauliflower is on the smaller side, reduce the baking time by 5–10 minutes and check it early rather than risk drying it out.
  • Make the filling ahead of time—it keeps in the fridge for two days, so you can assemble and roast on the day you need it, which takes stress out of entertaining.
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