The makings of the

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 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.

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.