Prepare the cauliflower, take off its leaves, cut out its torso and cut it into larger roses. In boiling, salted water, cook almost completely soft, approx. In 15 minutes. The roses are immersed in ice water with a filter spoon and then allowed to rest without water.
Prepare the rice. Heat the rice in a high-walled pot by adding olive oil and salt. Be careful not to blush! In parallel, boil 1.7 times the amount of rice, in our case 3.5 dl. When the water is boiling and the rice is also hot, pour the water over the rice, then immediately take it off the stove and let it rest for half an hour, let it swell. Stir thoroughly and allow to cool.
When the rice has cooled, mix it with the Creaveg mass and season with salt, pepper, fresh parsley and garlic.
Spread a high-walled baking sheet with olive oil and spread half of the cooked, chilled cauliflower roses at the bottom. If possible, use smaller, possibly disintegrated pieces! Stir in the mixed rice Creaveg mass, making sure not to press the roses at the bottom too much. Sprinkle the remaining, prettier roses on top, then sprinkle with vegan sour cream. At the end, close the row with the grated vegetable cheese.
Bake in a preheated oven at 160 degrees for 40 minutes.