No matter how hard I try, I always underestimate the time I need to have everything ready before a party – whether it’s for co-workers, for friends, or just at home with family. That’s why I like to keep a few recipes that I can prepare ahead (even a day before) so that I don’t have to worry too much the day of.
Here’s one extremely simple, versatile and make-ahead recipe I use for one of those days! It’s an awesome recipe to have in your recipe arsenal. Only takes about 10 minutes to prepare and keeps well in the fridge the day before!
Ingredients Used to Make Stuffed Bread
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Baguette (French Bread) – Recipe is for a 12 inch loaf, so double or triple recipe for longer loaves
**Gluten-Free Option: you can now buy gluten-free baguettes in most grocery stores, if not, online.
- Cream Cheese of choice – you can use low fat, dairy-free (such as Kite Hill’s almond milk cream cheese)
- Cauliflower Rice- cooked or microwaved according to package instructions
- Chopped Red Onions – for extra color, but not required
How to Make
How to Make Cauliflower & Cream Cheese Stuffed French Bread Loaf
Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves
Prepare filling by mixing cream cheese (whipped *see note in recipe card), cauliflower rice and chopped red onions. Season with salt.
Spoon in the cream cheese mixture into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with the filling. Cut the messy ends with a sharp serrated knife.
Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day). Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The mashed potato filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
Recipe Variations and Optional Add Ins:
- Filling possibilities are endless with this recipe. Here are a few that I have tried or would love to make in the future:
- Egg Salad stuffed baguette
- Guacamole / Salsa
- Mac & Cheese stuffed baguette (or cauliflower mac & cheese!)
- Curried potato salad, curried chickpeas
- Tuna salad, chicken salad stuffed bread
- Hummus stuffed bread
- Cream cheese and smoked salmon
- Scrambled Eggs and bacon
- Also feel free to add some cheese (grated parmesan or shredded cheddar) into the cream cheese for more color and flavor.
- You can also turn these into easy desserts or sweet appetizers by stuffing them with sweet fillings. See my strawberry and almond cream stuffed baguette for more ideas!
How to Make this Healthier
- Instead of all cream cheese, use 1/2 cream cheese and 1/2 strained greek yogurt
- Add fiber by stirring in 1 Tbsp of coconut flour or flaxseeds into the cream cheese mixture
- Add fresh herbs along with the cauliflower cream cheese
- Use more cauliflower rice and less cream cheese
What are some ways you can eat stuffed bread?
- Plain and warm, served with bread dipping oil
- Served as an appetizer, or as a side for pasta / entree dish
- Topped with smoked salmon slices
How to Store
- You can store the uncut loaf or slices of the stuffed bread in the fridge up to 3 days. This is a perfect make-ahead party appetizer, so you can make this the day before and slice when you’re ready to serve to guests!
- After stuffing the bread with the filling mixture, let the stuffed bread cool in the fridge for about 30 minutes before slicing. This step lets the filling inside the bread cool and set, so that the stuffing stays in when you slice the loaf
- Use a sharp, serrated knife to cut the bread
More Cauliflower Recipes
Cauliflower & Cream Cheese Stuffed Baguette
- 12 inch baguette
- 8 oz low fat cream cheese
- 1/2 cup cauliflower rice
- 2 Tbsp chopped red onion
- Cook cauliflower rice on the stovetop or microwave according to package instructions. Let cool.
- Transfer a block of room temperature cream cheese into a bowl and beat using a spoon until light and fluffy.
- Prepare filling by mixing cream cheese, cauliflower rice, and chopped red onions together.
- Season with a pinch of salt and pepper (optional).
- Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
- TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves
- Spoon in the cream cheese mixture into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
- Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day).
- Slice before serving. The leftover slices can be stored in the fridge for up to 3 days. The cream cheese filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.