Philadelphia cauli-philly cheese

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1. Cook the cauliflower in boiling water for 7 minutes or until just tender. Drain and allow to steam dry, save some of the cooking water.
2. Mix the Philadelphia with half of the gruyere, mustard, chives, lemon juice and zest until smooth. Add 4 tbsps of the cooking water to loosen the mix and add in the cooked cauliflower, season with salt and pepper to taste.
3. Add all contents to a shallow oven proof dish, scatter over the breadcrumbs and remaining cheese and drizzle with oil.
4. Cook in an oven at 190°C for 10-15 minutes or until the top is browned and crispy.

Because philly does split or curdle under heat, it means a dish like this can be made a lot quicker than normal. This recipe makes a great hot hold dish.