Wash the cauliflower and separate the florets from the stalk. Blanche for about 10 minutes in a little water in the bottom of the pan, to which some rapunzel stock powder has been added. Rinse in cold water to stop the cooking process. Set aside in a colander to drain and cool. In the meantime, finely chop the chives/parsley and gherkins. Mix together with the cooled cauliflower. Mix in the lemon juice and the jar of Abinda spread. Season to taste with a spoonful of mayonnaise, salt and pepper. Place in the fridge to cool and to allow the flavours to infuse.