Description
This Baked Cauliflower Bomb is a showstopper side or main dish where a whole head of cauliflower is seasoned, stuffed (if you like), and baked to perfection under a golden, melty cheese crust. Crispy outside, tender inside — and 100% delicious!
Ingredients
(Serves 4–6)
For the cauliflower bomb:
-
1 whole head of cauliflower, leaves removed, stem trimmed flat
-
2 tbsp olive oil or melted butter
-
1 tsp garlic powder
-
1/2 tsp smoked paprika
-
Salt & pepper, to taste
For the cheese crust:
-
1 cup shredded mozzarella
-
1/2 cup grated Parmesan or cheddar
-
1/4 cup mayonnaise OR Greek yogurt (helps cheese stick and stay golden)
-
1 tsp Dijon mustard or hot sauce (optional for flavor boost)
Optional filling:
-
Cooked bacon bits, sautéed mushrooms, or caramelized onions
-
Herbs like parsley, thyme, or chives
-
Shredded chicken or ham (for a main dish spin)
Instructions
1. Preheat & Prep:
-
Preheat oven to 400°F (200°C).
-
Steam or boil cauliflower for 8–10 minutes until just fork-tender. Drain and let cool slightly.
2. Season:
-
Rub the cauliflower all over with olive oil, garlic powder, paprika, salt, and pepper.
3. Mix the cheese topping:
-
In a bowl, combine mozzarella, Parmesan, mayo, and mustard/hot sauce. Mix into a thick paste.
4. Assemble the bomb:
-
(Optional) Carefully flip the cauliflower and stuff the bottom/core with your filling.
-
Flip it upright on a lined baking sheet or in a small ovenproof dish.
-
Slather the cheese mixture all over the top and sides like frosting.
5. Bake it up:
-
Bake uncovered for 25–30 minutes, or until the cheese is golden and bubbly.
-
Broil the last 2–3 minutes for extra crusty edges — watch it carefully!
🌿 Serving Ideas:
-
Slice into wedges like a roast
-
Serve with a yogurt garlic sauce, tomato chutney, or herby dip
-
Pair with rice, couscous, or a big salad for a complete meal
Notes
✔️ Add chopped nuts or seeds to the crust for a crunchier top
✔️ Make it spicy with chili flakes or pepper jack cheese
✔️ For a vegan version, use vegan cheese + vegan mayo or tahini
- Prep Time: 10 min
- Cook Time: 20 min