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Lilly’s Table

 
 
© Lillys-Table.com Photo of Cauliflower Cheesehead
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Cauliflower Cheesehead

 

This is dedicated to all of the Green Bay Packers fans out there— several of whom I am related to. I am not really a Football fan, but I am crazy for cauliflower, especially roasted. This technique involves roasting the whole head and then flipping it over stuffing it with cheese and roasting until the cavity is coated in melty goodness. I use cheddar, but use your favorite… especially if it is from Wisconsin.

Ingredients

  • 1 head cauliflower, consider about 1/2 pound per serving
  • 1 tablespoon olive oil
  • 1 teaspoon salt, more or less depending
  • ½ cup cheddar cheese, shredded, about 2 ounces

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 425.

Select a baking dish just larger than your head of cauliflower. Trim the cauliflower, removing all of the outer green leaves and part of the stem. Leave enough of the base to keep the florets together. Wash and shake dry.

Place the cauliflower in the baking dish, florets up. Pour the olive oil on top, coating the whole head. Sprinkle with the salt.

Bake for 35 minutes. “Baste” the cauliflower periodically by drizzling it with the olive oil. Flip over the cauliflower. Stuff the cavity with the shredded cheese and roast for 10-35 more minutes (depending on the size) until the cauliflower is tender and the cheese is melted.

To serve, slice or pull apart at the table