• Preheat the oven to 200C/400F degrees
• Add the olive oil, mustard, thyme, salt and pepper to a small mixing bowl and mix well.
• Trim the cauliflower by removing the outer leaves and the stem.
• Spread the herb mixture over the cauliflower, then place on a baking tray.
• Cover with foil and roast for 50 minutes until tender.
• Remove from the oven, allow to cool, then chill for an hour in the fridge.

Make the Mushroom Coating

• Heat the olive oil in a large pan or skillet. Cook the chopped shallots for 2 minutes, then add the minced garlic and cook for another 2 minutes.
• Clean and slice the mushrooms. Add to the pan and cook for 10 minutes until cooked through.
• Place the walnuts, thyme, parsley, lemon zest, salt and pepper in a food processor and blitz until finely chopped.
• Add the cooked mushroom mixture and process until you have a paste.

Make the Pastry

• Melt the mozzarella cheese in a microwave for 2 minutes. Stir until smooth.
• Add the almond flour and baking powder and mix until you have a dough.
• Roll out the dough in between two layers of parchment paper. Roll it to cover the cauliflower head completely. Set aside a small amount for decorations (optional)

Assemble

• Preheat the oven to 200C/400F degrees.
• Spread the mushroom walnut mixture over the cauliflower evenly.
• Cover the cauliflower with the fathead dough and turn it over to seal the pastry at the bottom of the cauliflower. The cauliflower should be completely covered in the pastry. Seal any edges.
• Decorate with any pastry you have set aside. Brush with the egg wash and place the cauliflower on a baking tray.
• Roast for 20-30 minutes until the pastry is golden brown and firm.
• Serve and enjoy!