Peel & dice the onion and peel & chop/crush the garlic clove.

Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the onion and garlic until softened and translucent (about 5 mins).

Meanwhile, remove the leaves from the head of cauliflower and chop/break up the florets into chunks.

Add to a food processor and pulse until the cauliflower resembles rice-sized pieces.

Slice up the mushrooms and add to the onions and garlic along with an extra tablespoon of olive oil.

Cook for a couple of minutes to soften and then add the vegetable stock.

Pick the thyme leaves off of the woody stems and add the leaves to the pan.

Add the cauliflower rice to the pan and cook on low for about 5 mins until it has softened and the stock has been incorporated. Season well to taste.

Split the truffle risotto between two bowls (4 if serving as an appetiser) and shave or slice the truffle very thinly over the top.

Drizzle the truffle oil over the top of the dishes and serve.