Recipes
Date posted: 21/10/2020
Ingredients
| 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 |
Method
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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.