Preheat the oven at 200°C (390°F).

For the marinade: add all the ingredients to a food processor and blend until smooth. Set aside while preparing the cauliflower.

Wash the cauliflower and cut off all the outer leaves. Turn the cauliflower upside down and pour some marinate between the stalk and the florettes. Use the remaining marinate to coat the top of the vegetable, wrap into a foil sheet and roast up to 1:30 hour. Pierce the cauliflower with a wooden skewer to check if it's tender; remove the foil from the top and roast for another 15 minutes until golden brown.

For the paste: soak the tomatoes in warm water until soft. Roughly slice the mushrooms and sauté in a pan with olive oil, garlic, salt and pepper. Allow the mushrooms to cool down completely then blend them with: sundried tomatoes, fresh parsley, nutritional yeast and some of the the cauliflower marinade.

Evenly distribute the mushroom paste over the cauliflower head.

Arrange the first puff pastry sheet on a baking tray. Place the cauliflower over it and gently cover with the second sheet of puff pastry. Carefully shape and fold the pastry around the cauliflower, then cut off the excess of pastry. Seal the edges with a fork and decorate the Wellington as you please with the remaining pastry.

Bake at 180°C (350°F) fan assisted for 20-30 minutes, until pastry turns crispy and golden.

Allow the Wellington to rest for at least 10 minutes before serving.