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!
(Serves 4–6)
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
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)
Cooked bacon bits, sautéed mushrooms, or caramelized onions
Herbs like parsley, thyme, or chives
Shredded chicken or ham (for a main dish spin)
Preheat oven to 400°F (200°C).
Steam or boil cauliflower for 8–10 minutes until just fork-tender. Drain and let cool slightly.
Rub the cauliflower all over with olive oil, garlic powder, paprika, salt, and pepper.
In a bowl, combine mozzarella, Parmesan, mayo, and mustard/hot sauce. Mix into a thick paste.
(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.
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!
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
✔️ 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