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Crispy Cheddar Cauliflower

I’ve never had cauliflower like this before!

I don’t know about you, but I wasn’t always a fan of cauliflower. I grew up thinking it either tasted bland or like dirt. However, I was unaware of all the creative (and delicious) ways to prepare this often despised veggie!

If you’re a cauliflower lover, then this recipe is definitely one you’ll want to try! Even if you’re skeptical about cauliflower, I bet this recipe will change your mind. White cheddar takes center stage, along with garlic, Parmesan, breadcrumbs, and other spices. See how easy it is in the video below!

Cheese makes everything better, don’t you think? The finished product is a crispy baked head of cauliflower that you can pull apart and dip in your favorite sauces. I personally think it’s good enough to have on its own, but I love the addition of ranch, because, well, ranch makes everything better.

Start by preheating the oven to 400 degrees, then bring a large pot of water to a boil over high heat and sprinkle generously with salt.

Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Then, carefully place the whole head of cauliflower into the water. Blanch until just beginning to soften, about 8 to 10 minutes. Remove to a plate to cool slightly.

Next, it’s time for the toasted breadcrumbs! Melt butter in a large skillet, then add breadcrumbs and 1/2 teaspoon salt. Toast until golden brown, about 3 minutes. Set aside to cool completely, then stir in Parmesan, basil, garlic powder, and Italian seasoning.

Gently pull apart the florets and place a log of cheddar in the space you created. Continue until all the cheddar is used. Press the toasted breadcrumbs on top of the cauliflower, then place in a small baking dish and bake until crumbs are golden brown, about 20 minutes.

This recipe is seriously incredible and you won’t regret making it!

Crispy Cheddar Cauliflower

10m prep time

30m cook time

4.8
Rated 4.8 out of 5
Rated by 12 reviewers
Crispy Cheddar Cauliflower
  • Salt
  • 1 head cauliflower (about 2 pounds)
  • 2 tablespoons butter
  • 1/3 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • One 8-ounce block white Cheddar cheese, cut into 1/2-inch logs (about 20 pieces)
Preparation
  1. Preheat the oven to 400 degrees.
  2. Bring a large pot of water to a boil over high heat and sprinkle generously with salt.
  3. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets.
  4. Carefully place the whole head of cauliflower into the water. Blanch until just beginning to soften, about 8 to 10 minutes. Remove to a plate to cool slightly.
  5. Melt butter in a large skillet. Add breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan, basil, garlic powder, and Italian seasoning.
  6. Gently pull apart the florets and place a log of cheddar in the space you created. Continue until all the cheddar is used.
  7. Press the toasted breadcrumbs on top of the cauliflower, then place in a small baking dish and bake until crumbs are golden brown, about 20 minutes.

Recipe adapted from Giadzy.