# What You'll Need:
→ Cauliflower
01 - 1 large whole cauliflower (approximately 2.2 pounds), outer leaves removed and stem trimmed flat
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
→ Cheese Filling
05 - 5 ounces cream cheese, softened to room temperature
06 - 3.5 ounces shredded mozzarella cheese
07 - 1.75 ounces grated Parmesan cheese
08 - 2 tablespoons fresh chives, finely chopped
09 - 1 garlic clove, minced
10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon freshly ground nutmeg
12 - 1 tablespoon whole milk
→ Topping
13 - 1.75 ounces sharp cheddar cheese, shredded
14 - 2 tablespoons breadcrumbs (use certified gluten-free if required)
15 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Set oven temperature to 400°F and line a rimmed baking sheet with parchment paper.
02 - Trim away all outer leaves from the cauliflower head. Cut the stem end evenly so the cauliflower sits flat on the surface, taking care to keep the head intact with all florets attached.
03 - Fill a large stockpot with water and add 1 tablespoon salt. Bring to a rolling boil over high heat. Completely submerge the cauliflower head and boil for 8–10 minutes until barely tender when pierced with a paring knife. Transfer to a colander, drain thoroughly, and allow to cool for 10 minutes.
04 - In a medium mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, chopped chives, minced garlic, smoked paprika, nutmeg, and milk. Mix vigorously with a spatula until completely smooth and uniform.
05 - Transfer the cooled cauliflower to the prepared baking sheet. Using a small paring knife, cut deep vertical and diagonal slits into the base between the florets, working from multiple angles to form a network of pockets for the filling.
06 - Spoon the cheese filling into the created crevices, working the mixture deeply into the cauliflower head. Use your fingers to press the filling firmly into all openings, ensuring the center is well-filled.
07 - Brush the entire outer surface of the cauliflower with olive oil using a pastry brush. Sprinkle salt and black pepper evenly over the exterior.
08 - Combine shredded cheddar cheese, breadcrumbs, and melted butter in a small bowl until evenly distributed. Press this mixture generously over the top and sides of the cauliflower.
09 - Transfer the baking sheet to the preheated oven. Roast for 40–45 minutes until the cheese topping turns deep golden brown, the filling bubbles actively, and a knife inserted into the center meets no resistance.
10 - Remove from the oven and let the cauliflower rest for 5 minutes to allow the filling to set. Cut into 4–6 wedges and serve immediately while hot.
