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1 small head cauliflower
30 ml olive oil, for drizzling
60 ml finely grated gruyere cheese (or Emmental cheese)
250 g LANCEWOOD® Full Fat Plain Cream Cheese
30 ml horseradish
30 – 45 ml Dijon mustard
60 ml milk, optional
Salt and freshly ground black pepper to taste
Preheat the oven to 220°C. Remove the leaves from the cauliflower and slice into 1 cm thick slices. Arrange on a roasting tray lined with baking paper, drizzle with olive oil and scatter with cheese. Roast for 20 minutes until tender and golden brown. Remove from the oven. In the bowl of a food processor, add the cream cheese, horseradish and mustard and process to a smooth spreadable consistency. Add a little milk to thin it down if necessary, but keep it thick and luxurious. Season generously with salt and pepper, then mix well and transfer to smaller serving bowls.
Serve with beautiful fresh vegetables on a platter or with crackers(banting crackers are available at selected supermarkets and health shops).
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