In a food processor place the cauliflower florets and proceed until you get a very fine texture. Place the “cauliflower rice” on a baking tray and place in the oven for 15 minutes (180ºC).
Transfer the cauliflower rice to a towel and squeeze out all the water then place in a large mixing bowl and add the rice flour, egg, salt, pepper, herbs and cheese and mix well until you get an homogenous dough. Refrigerate for an hour or two.
Shape a circular disk using the dough and bake in the oven for 10 minutes (350ºC).
In a separate bowl mix the spinach, sliced onions, capers, cream and olives. Add the OPTIFAST VLCD chicken soup powder.
Remove the dough from the oven and top it with the spinach sauce followed by the shredded cheese and bake for another 10 minutes (350ºC).