Wash the cauliflower and break it into florets. Place the florets in a heat safe colander or steaming basket over a pot with boiling water, cover with a lid and steam for 10 minutes or until fork tender.

Transfer the steamed cauliflower pieces in a bowl and mash until smooth with a fork or potato masher. Then allow to cool down completely at room temperature.

Clean the mushrooms thoroughly with a slightly damp cloth or kitchen paper until all soil debris are removed.

Finely chop the garlic and the fresh parsley, and slice the mushrooms to 3-4mm thick pieces.

Heat the oil and the chopped garlic into a pan for 30 seconds, add the mushroom slices and season with salt and pepper. Cook on medium-high heat tossing the pan constantly to avoid the mushrooms to burn, for 5-7 minutes or until browned. Turn off the heat, stir into the fresh parsley and set aside temporarily.

Once the cauliflower mash has cooled down sift the flours into the bowl and fold them in with a spatula.

Line a 22cm /8inch round hinge mould with parchment paper and oil the bottom and the sides. Form a thin and even layer of ground cornflakes (or breadcrumbs) over the oiled surfaces, then pour in around ⅔ of the cauliflower mixture. Spread the mixture evenly with a spatula over the bottom and the sides as you were to create a basket or a cheesecake crust.

Add the sautéed mushrooms in the middle of the pie making sure to spread them evenly too. Then scoop over the mushroom layer the remaining cauliflower mixture, making sure to close all the gaps and level the top with a spatula for a neat finish.

Finish with a generous sprinkle of more ground cornflakes, a drizzle of oil and the optional grated vegan cheese.

Bake the pie in a 190°C (375°F) preheated oven for 30 minutes. Allow the cauliflower and mushroom cake pie to set for at least 15-20 minutes before opening the mold and serve.