Ingredients

The makings of the

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 Gruyère, mustard, chives, lemon juice and zest until smooth. Add 4 tbsp 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.