# Required ingredients:
→ Cauliflower Base
01 - 1 large whole cauliflower head (approximately 2.2 lbs), 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 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 - ½ teaspoon smoked paprika
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon milk
→ Golden Topping
13 - 1.8 oz shredded cheddar cheese
14 - 2 tablespoons breadcrumbs, gluten-free
15 - 1 tablespoon melted butter
# How to make it:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Remove outer leaves and carefully trim the base so the cauliflower sits flat, keeping all florets intact.
03 - Bring a large pot of salted water to a boil. Submerge the cauliflower head and cook for 8 to 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 fully incorporated.
05 - Place the cooled cauliflower on the prepared tray. Using a small sharp knife, carefully make deep cuts into the base and between florets to create space for the filling.
06 - Gently distribute the cheese mixture into the crevices and center of the cauliflower, pressing it in firmly with a spoon or your fingers.
07 - Brush the outside of the cauliflower with olive oil and sprinkle evenly with salt and pepper.
08 - Mix cheddar cheese with breadcrumbs and melted butter, then sprinkle the mixture evenly over the entire cauliflower surface.
09 - Bake for 40 to 45 minutes, or until the cauliflower is golden brown, bubbling at the edges, and tender when pierced with a knife.
10 - Allow the roasted cauliflower to rest for 5 minutes. Slice into wedges and serve warm.
