• Heat the olive oil in a large pan and fry the onion and garlic for outer and inner layers together for 5 minutes until soft.
• Halve the mixture and place in two separate medium bowls.

Outer Layer

• Cook the mushrooms in the pan on a medium heat for 5-7 minutes until cooked. Add more oil if needed.
• Place the cooked onion, garlic, mushrooms and walnuts in a food processor. Add the thyme, tamari, parsley, salt and pepper. Pulse until combined
• Spoon the mixture into a bowl and add the almond flour to bind the mixture. You want a thick yet moist mixture that will hold well.

Inner Layer

• Add the cooked cauliflower rice to onions and garlic and stir well.
• Add the chives, Cheddar cheese, and almond flour and mix until combined.

Assemble

• Preheat the oven to 190C/375F degrees.
• Grease a 7 inch bundt tin thoroughly. (Or a 1lb loaf tin)
• Spoon the outer layer into the tin and press down on both sides, creating the outer layer.
• Next, spoon the cauliflower mixture into the tin, pressing down firmly. Leave a small indention in the middle for the filling.
• Finally, spoon the cranberry sauce into the middle of the cauliflower mixture.
• Place the bundt tin on a baking tray, cover with foil and bake for 1 hour 15 minutes. Remove the foil after an hour to firm the bottom of the nut roast.
• Cool for 5 minutes in the bundt tin.
• To remove the nut roast from the tin, place a plate on top firmly. Holding the plate and tin together, turn the tin upside down. Give it a tap and a shake and slowly remove the tin upwards to reveal the nut roast.