- 1 head of cauliflower, trimmed into florets
- 350 g Philadelphia Original
- 1 tsp English Mustard
- 75 g Gruyère cheese
- 1 lemon, zest and juice
- 60 g breadcrumbs
- 10 g chives, chopped
- 22 ml extra virgin olive oil
- salt & freshly ground black pepper
Cauli-Philly Cheese
Cauli-Philly Cheese
25 min
Revolutionise your menu with an easy twist on a classic - our Cauli-Philly Cheese. The addition of Philly gives the dish real depth of flavour and creaminess in just a couple of dollops! What's more, it won't split when heated.
A recipe developed exclusively for Philadelphia Professional by Dean Crews
Serves - 6
Ingredients
Method
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.
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