Stuffed Cauliflower

Creamy stuffed cauliflower

Creamy stuffed cauliflower

By: Naomi Sherman

Take a tender-roasted cauliflower and inject it with creamy goodness. This is roasted cauliflower version 2.0 and you’ll never cook it the old way again.



Prep time

Cook time



  • 1 whole cauliflower
  • 6 Tuscan kale leaves, stripped from stems
  • 250g cream cheese
  • 2 eggs
  • ½ cup panko crumbs
  • 1 tsp chilli flakes
  • ¼ cup grated parmesan cheese
  • 1 clove garlic, sliced
  • ½ cup butter, melted
  • 2 tbsp finely grated parmesan


  • Place a large pot of water on the stove and bring to the boil.
  • Turn the cauliflower upside down and remove all the outer leaves, then very carefully cut the core out of the centre.
  • Place the cauliflower into the boiling water and cook for approx. 10 mins, until just softened. You don’t want to overcook the cauliflower or it will fall apart.
  • Remove, drain and let steam dry while you prepare the filling.
  • Preheat oven to 180°C.
  • Plunge the kale leaves into boiling water and let sit for a couple of mins.
  • Drain kale, squeeze dry and chop finely.
  • Add the kale and the rest of the ingredients, except for the melted butter and additional parmesan, to a food processor and blitz until creamy and smooth.
  • Place a fine tip on a piping bag or use a zipper storage bag with the corner cut off and fill the bag with the filling.
  • With the cauliflower upside down, very carefully pipe as much filling as you can into all the nooks and crannies inside the head — the further you can get it into the head, the better it will look when cut open.
  • Turn the cauliflower the right way onto a lined baking tray and brush with the melted butter and parmesan mixture.
  • Bake for 30-40 mins until it is golden and knife-tender all the way to the centre.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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