Remove the leaves from the cauliflower, carefully remove the stalk (but don’t let it fall apart). Cook in slightly salted water for about 10 minutes, cool it off in cold water and let it drain thoroughly.

Cut the gyros into fine pieces. Mix the soya yoghurt, grated cheese, out flakes, flour, onions and carrots. Season with salt, pepper, garlic and parsley.

Place the cauliflower on the stalk, cut a hole in the shape of a funnel inside and fill the space between the florets.

Warm up the vegetable stock in a round ovenproof dish, place the cauliflower with the stalk inside and drizzle with oil, also cover with tin foil. Bake in the oven at 180° for about 35 minutes.

When done, place the cauliflower on a platter and garnish with parsley & almonds.