1) Boil the florets in slightly salted water until cooked. Drain and set aside.
2) Mix the cream cheese, parsley and ground almonds. Gently stir in the florets. Pour the mixture into a pie dish.
3) In another bowl, mix the crumbs, grated cheese and mixed herbs. Scatter evenly over the pie mixture.
4) Grill for 5-10 minutes until the topping goes nice and crispy.