|Head of cauliflower, trimmed into florets||1|
|Lemon, zest and juice||1|
|Extra virgin olive oil||20g|
|Salt & freshly ground black pepper||to season|
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- 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.
- 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.
- Add all contents to a shallow oven proof dish, scatter over the breadcrumbs and remaining cheese and drizzle with oil.
- 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.