Date posted: 21/10/2020

Philadelphia cauli-philly cheese

  • Serves 6
  • Timing: 25 mins
Votes: 84 Average: 3.6


Philadelphia light 350g
Head of cauliflower, trimmed into florets 1
English mustard 1tsp
Gruyere 75g
Lemon, zest and juice 1
Breadcrumbs 60g
Chives, chopped 10g
Extra virgin olive oil 20g
Salt & freshly ground black pepper to season


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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.
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