# What You'll Need:
→ Cauliflower
01 - 1 large whole cauliflower head, approximately 2.2 pounds, 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 ounces cream cheese, softened
06 - 3.5 ounces shredded mozzarella cheese
07 - 1.8 ounces grated Parmesan cheese
08 - 2 tablespoons fresh chives, chopped
09 - 1 garlic clove, minced
10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon milk
→ Topping
13 - 1.8 ounces shredded cheddar cheese
14 - 2 tablespoons gluten-free breadcrumbs
15 - 1 tablespoon melted butter
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves and carefully trim the base of the cauliflower so it sits flat, ensuring florets remain intact.
03 - Bring a large pot of salted water to a boil. Submerge cauliflower head and cook for 8-10 minutes until just tender. Drain thoroughly and allow to cool slightly.
04 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, chives, garlic, smoked paprika, nutmeg, and milk until smooth and well blended.
05 - Place cooled cauliflower on prepared tray. Using a small sharp knife, carefully make deep cuts into the base and between florets to create space for filling.
06 - Gently stuff cheese mixture into crevices and center of cauliflower, pressing firmly with a spoon or fingers to ensure even distribution.
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 entire cauliflower surface.
09 - Bake for 40-45 minutes until cauliflower is golden brown, cheese filling is bubbling, and flesh is tender when pierced with a knife.
10 - Remove from oven and allow to rest for 5 minutes. Slice into wedges and serve warm.
