This Cheddar Parmesan Baked Cauliflower is cheesy, delicious and totally gluten-free. It’s also so yummy that you might forget to share…or maybe you just don’t want to. No judgment.
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Baking cauliflower whole? How do you serve it?
The cauliflower breaks easily into florets once it’s cooked, no fancy carving skills involved. You can also wedge it or slice through the whole head easily. The cheesy goodness melts throughout the cauliflower while it bakes, so every bite is equally delicious.
I found this this veggie dish in GFF Magazine and made it my own. It really is crazy easy, totally delish & naturally gluten-free, so you’re not making a bunch of ingredient swaps. Make this recipe for anyone you love, anyone you want to be in love with, or yourself – because it’s yummy and sharing may cause you to want to stab someone with your fork.
Let’s get clear: whole baked cauliflower is the business. And covering it in cheese is the business + the cheddar. If you or someone in your crew has been on the fence about cauliflower, this is the recipe to address that issue.
Once you’ve reignited your love for cauliflower, try my friend Meg’s Sheet Pan Cashew Cauliflower, Easy Green Curry with Cauliflower + Shrimp, and an all-time favorite: Cauliflower in Béchamel. They’re all gluten-free recipes, so you can dig in safely. Enjoy!
Cheddar Parmesan Baked Cauliflower Recipe
Ingredients
- 1 head cauliflower or Romanesco or broccoli (about 1-1.5 pounds)
- 1/2 cup mayonnaise
- 1/2 cup sharp cheddar, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 teaspoon cayenne, optional
- 1 tablespoon GF Dijon mustard
Instructions
- Preheat the oven to 375 degrees and place an oven rack in the lowest position.
- Line a baking sheet with foil. Trim the head of the cauliflower so the head will stand upright on the baking sheet. Make two-inch incisions all over the head with a knife.
- Prepare the Cheddar-Parmesan paste by combining all the ingredient together in a bowl. Rub the entire head of cauliflower, including the incisions, with the paste.
- Roast the cauliflower on the lowest rack of the oven for 45 minutes or until tender – larger heads may take a little longer to cook through. If the paste is perfectly browned but the interior of the head is firm, cover loosely with foil and continue roasting. To test for doneness, stick a knife into the base of the cauliflower. If there is no resistance, it’s done. Cut into wedges or tear into florets and serve.
Video
Notes
Nutrition
Photos: Meg van der Kruik
Frequently Asked Questions About Whole Baked Cauliflower:
Cauliflower florets takes 7-10 minutes to steam or 20-30 minutes to roast. A whole head of cauliflower needs to be baked for 45 minutes – 1 hour.
No, it isn’t necessary to boil cauliflower before steaming, baking or roasting. However, parboiling cauliflower for 5 minutes can reduce baking time for a whole head by about 15 minutes.
Yes. Cauliflower is excellent served raw with dips or in salads. Just be sure to cut the stems small enough to bite through.
You can serve roasted cauliflower as a main dish paired with a salad, or as a side dish with chicken, steak or fish. It’s also excellent added to egg dishes such as omelets or frittata, or added to pasta.
A whole head of cauliflower takes 45 minutes to 1 hour to bake in an oven set to 350F-375F.
