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This Cheesy Stuffed Cauliflower is simple to make and will quickly become one of your FAVORITE ways to make cauliflower! It’s cheesy and delicious and makes for the perfect side dish!
Over the past few years, cauliflower has really become the IT GIRL of the internet and I really love that for her. It just so happens to be one of my all time favorite veggies and I absolutely LOVE how versatile it is.
I haven’t made WHOLE roasted cauliflower much in my life but I’ve come to really love it! And stuffed with cheese? YES PLEASE!
This recipe is lightly adapted from a Giada De Laurentiis recipe I found years ago. My dad was born and raised in Italy so I’ve always really loved her recipes and learning more about Italian cuisine! That being said, I’m not sure how authentic this recipe really is BUT we love it all the same :)
I find this especially fun to serve for guests bc it has such a pretty presentation and it’s really fun for everyone to see the cheese oozing out the middle when you cut into it. HIGHLY recommend serving this at your next dinner party!
Ingredients we’re working with:
- Whole head of cauliflower: I cut the bottom off so that it’ll lay flat in the pan but otherwise I leave the core in so it stays together better. You’ll just cut around teh core when serving.
- Cheddar cheese: I used white cheddar but really any kind of good melty cheese would work great!
- Breadcrumbs + butter + parm: we’re going to toast these in a skillet for a couple minutes before putting them on top of the stuffed cauliflower. TRUST ME- you do not want to skip this step. It adds so much depth and texture to the recipe and I know you’re going to love it!
- Fresh herbs: simply for serving :)
I’m really excited for you to make this recipe!
If you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!
Cheesy Stuffed Cauliflower
Ingredients
- 1 head cauliflower, mine was just over 2 pounds, bottom slightly cut off so that it will sit flat and even (see video)
- 2 tablespoons butter
- ¼ cup panko breadcrumbs
- salt and pepper to taste
- 3 tablespoons parmesan cheese, freshly grated
- 8 oz cheddar cheese, block, cut into roughly 1 inch squares
- 2 tablespoons of freshly diced parsley and/ or basil for serving
Instructions
- Pre-heat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. You want it to be deep enough so that the whole cauliflower will be covered. Once boiling, gently lower the cauliflower head into the pot and cook for 8-10 minutes. It’s done when it can easily be pierced with a fork but you don’t want it too soft or it will fall apart.
- Remove the cauliflower to a plate and let cool.
- Meanwhile, heat a small skillet over medium heat and melt the butter. Once melted, add in the breadcrumbs and toast for 3 minutes or until a nice golden brown. Remove from the heat and let cool completely. Stir in the parmesan and season with a nice pinch of salt.
- Place the head of cauliflower in a lightly greased baking dish. Gently press the squares of cheddar in between the florets so that the cheese is evenly distributed among the whole cauliflower. Top with the breadcrumbs (I do this by taking about a tablespoon at a time and firmly pressing them into the top of the cauliflower so they’re lightly compacted into it and won’t fall off).
- Bake for 15-20 minutes. It’s done when the breadcrumbs are a deep golden color and the cauliflower is soft and tender. Sprinkle with fresh herbs. Cut open and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
