Side Dish Vegetable Side Dish Cauliflower Side Dish Roasted Cauliflower This Whole-Roasted Cauliflower Is Basically a Giant Mozzarella Stick 5.0 (3) 3 Reviews This Cheesy Pull-Apart Cauliflower recipe takes inspiration from the flavors and texture of a mozzarella stick. A head of cauliflower is slowly roasted until tender and caramelized, then filled with mozzarella cheese that melts between the florets. Crispy panko provides the same golden crust you’d expect from the classic appetizer, while marinara sauce on the side completes the dish. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on October 16, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 25 mins Total Time: 1 hr 20 mins Servings: 6 Nutrition Profile: No Added Sugar Gut Healthy Sesame-Free Low-Carb Weight Loss Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts This cheesy pull-apart cauliflower takes only 25 minutes of active time, making it perfect for easy entertaining.The crispy panko topping delivers the crunch of a mozzarella stick without the mess of frying.Cauliflower is packed with fiber which is important for digestion, nutrition absorption and immune function. Photographer: Robby Lozano, Food Stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 1 medium head cauliflower (about 2 pounds) 2 tablespoons extra-virgin olive oil, divided ½ teaspoon kosher salt, divided ¼ teaspoon ground pepper 2 tablespoons panko breadcrumbs ½ teaspoon Italian seasoning ¾ cup shredded low-moisture part-skim mozzarella cheese 1 tablespoon unsalted butter, softened 1 tablespoon chopped fresh basil ¾ cup lower-sodium marinara sauce, warmed Directions Preheat oven to 400°F with a rack in middle position. Line a large rimmed baking sheet with foil. Remove and discard leaves from cauliflower. Slice off the bottom of the core so the cauliflower will sit flat on the prepared baking sheet. Brush 1 tablespoon oil all over the cauliflower. Sprinkle with ¼ teaspoon each salt and pepper. Photographer: Robby Lozano, Food Stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee. Roast until deeply browned and tender, rotating the pan front to back halfway through, 50 to 60 minutes. Let rest until cool enough to handle, about 15 minutes. Increase oven temperature to broil. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add 2 tablespoons panko; cook, stirring often, until lightly browned, 1 to 2 minutes. Stir in ½ teaspoon Italian seasoning. Let cool completely, about 10 minutes. When the cauliflower is cool enough to handle, separate the areas between the florets, being careful to keep the head intact; stuff evenly with ¾ cup cheese. Stir 1 tablespoon softened butter into the panko mixture until combined; spread over the cauliflower. Broil until the cheese is melted and the panko is browned on top, 3 to 4 minutes. Sprinkle with the remaining ¼ teaspoon salt. Sprinkle with 1 tablespoon basil and serve with ¾ cup warmed marinara. Photographer: Robby Lozano, Food Stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee. EatingWell.com, October 2025 Save Rate Print Nutrition Facts (per serving) 142 Calories 9g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about ⅔ cup cauliflower & 2 Tbsp. marinara Calories 142 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 3g 10% Total Sugars 4g Added Sugars 0g 0% Protein 5g 11% Total Fat 9g 12% Saturated Fat 3g 16% Cholesterol 13mg 4% Vitamin A 56µg Vitamin C 52mg 58% Vitamin D 0µg Vitamin E 2mg 11% Folate 71µg Vitamin K 27µg Sodium 237mg 10% Calcium 116mg 9% Iron 1mg 5% Magnesium 27mg 6% Potassium 445mg 9% Zinc 1mg 7% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.