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Crispy Cheddar Cauliflower

Crispy Cheddar Cauliflower: A Cheesy Veggie Delight

Crispy Cheddar Cauliflower is a cheesy veggie delight that transforms a humble cauliflower into a stunning centerpiece with irresistible crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower About 2 pounds
  • to taste Kosher Salt Season the blanching water
For the Filling
  • 8 ounces White Cheddar Cheese Cut into 1/2-inch logs
For the Breadcrumb Topping
  • 2 tablespoons Unsalted Butter Melted for toasting
  • 1/3 cup Panko Breadcrumbs Can substitute with regular breadcrumbs
  • 1/4 cup Freshly Grated Parmesan Best flavor when freshly grated
  • 1 tablespoon Chopped Fresh Basil Or parsley if unavailable

Equipment

  • Large pot
  • Skillet
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it or lining it with parchment paper.
  2. Blanch the cauliflower in boiling water with kosher salt for 8-10 minutes until slightly softened but not falling apart. Cool for a few minutes.
  3. Melt unsalted butter in a skillet, add panko breadcrumbs and stir until golden brown. Stir in Parmesan and basil.
  4. Stuff the melted cheese logs into the cauliflower florets, pressing to secure.
  5. Sprinkle the breadcrumb mixture over the stuffed cauliflower. Bake for approximately 20 minutes until tender and golden.
  6. Let cool for a few minutes, then slice into wedges and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 14gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 80mgCalcium: 250mgIron: 1mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat at 350°F (175°C) for best texture.

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