Vegan Cauliflower Pizza

Using a box grater, grate the cauliflower and then transfer to a paper towel and press to remove any excess moisture. Steam it over a gentle heat with the extra virgin olive oil and seasoning for 4-5 minutes covered with a lid. Or cover in clingfilm and microwave until just tender, cooking at 750W for 2 minutes.

Let the cauliflower cool, then add the rest of the ingredients. Stir with a mixing spoon or your hands to thoroughly combine until you have a loose dough. Taste and adjust flavour as needed, adding a little water if it becomes too dry.

Preheat the oven to 180C and line 2 large baking trays with parchment paper, oil or spray to prevent the pizza from sticking. Take a large pastry ring mould if you have one or a ring from a springform tin and oil it well. Use your hands to carefully spread the dough out into a circle, keeping the crust no thicker than 0.5cm thick, leaving a slightly thicker edge to recreate a classic crust look. Bake for 2 minutes, then remove from the oven and carefully flip the crust. Return to the oven and bake for an additional 5-10 minutes until the edges appear golden brown and the centre feels firm to the touch.

Heat a large shallow frying pan on a high heat, add the oil, the mushrooms and seasoning to taste. Cook for 2-3 minutes, then add the garlic and thyme. Once cooked, mix with fresh chopped tarragon.

Layer the cooked mushrooms, rocket leaves, a few more mushrooms, pomegranate seeds, more cheese and finish with a drizzle of truffle oil.