# What You Need:
→ Cauliflower
01 - 1 large whole cauliflower head, about 2.2 pounds, leaves and stem trimmed but intact
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 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 chopped fresh chives
09 - 1 garlic clove, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/4 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 Make:
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, ensuring 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 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 incorporated.
05 - Place cooled cauliflower on prepared tray. Using a small knife, carefully make deep cuts into the base and between florets to create space for the cheese mixture.
06 - Gently distribute the cheese filling into the crevices and center of the cauliflower, pressing firmly with a spoon or your fingers to ensure even distribution.
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. Sprinkle the mixture evenly over the entire cauliflower surface.
09 - Bake for 40-45 minutes, or until the cauliflower is golden brown, the cheese is bubbling, and the florets are tender when pierced with a knife.
10 - Remove from oven and let rest for 5 minutes. Slice into wedges and serve warm.
