Step 1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.

Step 2

Place cauliflower on prepared tray. Spray with oil. Bake for 15 minutes or until light golden. Cool for 10 minutes.

Step 3

Reserve 12 florets. Combine remaining cauliflower, flour, sweet potato, ham, cheeses and chives in a large bowl. Make a well. Whisk oil, buttermilk, mustard and egg in a large jug. Add to flour mixture. Stir until just combined (some lumps are okay).

Step 4

Divide mixture among prepared holes. Sprinkle with breadcrumbs. Spray with oil. Top with reserved cauliflower. Bake for 20 to 25 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.