Whole roasted cauliflower with a creamy cheese filling, golden crust, and tender florets. A stunning vegetarian centerpiece.
# What You'll Need:
→ Cauliflower
01 - 1 large whole cauliflower (about 2.2 lbs), leaves and stem trimmed but intact
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Cheese Filling
05 - 5.3 oz cream cheese, softened
06 - 3.5 oz shredded mozzarella cheese
07 - 1.75 oz grated Parmesan cheese
08 - 2 tbsp chopped fresh chives
09 - 1 garlic clove, minced
10 - ½ tsp smoked paprika
11 - ¼ tsp ground nutmeg
12 - 1 tbsp milk
→ Topping
13 - 1.75 oz shredded cheddar cheese
14 - 2 tbsp gluten-free breadcrumbs
15 - 1 tbsp melted butter
# Directions:
01 - Preheat your oven to 400°F. Line a baking tray with parchment paper.
02 - Remove the outer leaves 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 8–10 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 40–45 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.
