Scale

For the cauliflower

1 large whole cauliflower (leaves removed, stem trimmed flat)

Salt, to taste

Cheese filling

1 cup shredded mozzarella

½ cup shredded cheddar or Gruyère

¼ cup grated Parmesan

2 tablespoons cream cheese (optional, for extra creaminess)

Black pepper, to taste

Herb butter

4 tablespoons unsalted butter, melted

2 garlic cloves, minced

1 tablespoon fresh parsley, finely chopped

1 teaspoon fresh thyme or rosemary (or ½ tsp dried)

½ teaspoon paprika (optional)

Parboil the cauliflower:
Bring a large pot of salted water to a boil. Add whole cauliflower and cook for 8–10 minutes until slightly tender but still firm. Drain well and let steam-dry for 5 minutes.
Prepare cheese stuffing:
In a bowl, mix mozzarella, cheddar (or Gruyère), Parmesan, cream cheese (if using), and black pepper.
Stuff the cauliflower:
Gently pull apart florets and push cheese mixture deep between them, working all around the head.
Make herb butter:
Mix melted butter with garlic, parsley, thyme/rosemary, paprika, and a pinch of salt.
Bake:
Place stuffed cauliflower in a baking dish. Brush generously with herb butter, letting it drip into crevices.
Cover loosely with foil and bake at 190°C / 375°F for 30 minutes.
Finish uncovered:
Remove foil and bake another 15–20 minutes until golden, bubbling, and lightly crispy on top.
Rest & serve:
Let rest 5 minutes before slicing. Spoon buttery pan juices over the top.

Make it crispier: Broil for 2–3 minutes at the end.

Cheese swaps: Use feta + mozzarella for a Mediterranean twist or smoked cheese for deeper flavor.

Add-ins: Finely chopped spinach or sun-dried tomatoes mix beautifully into the cheese.

Serving ideas: Great as a holiday centerpiece, vegetarian main, or rich side dish.