If you have any leftover mashed cauliflower, get it out now. If not, simply take some cauliflower florets and add them to a bowl with butter and cream. Microwave on high for 4 minutes uncovered. Remove the bowl and stir the mixture to avoid drying the cauliflower out.

Place the bowl back in the microwave for another 4 minutes. By now, the cauliflower should be soft and fall apart. Season to taste with salt and pepper.

Use an immersion blender to blend the cauliflower until it's nice and creamy. The mixture should be quite thick. Add the mozzarella in to melt while still hot and set the bowl aside to cool.

Place the bacon in a pan over medium-high heat and cook until crispy and all the fat has rendered out. Remove and place on a paper towel to drain.

Add the butter to the pan with the rendered bacon fat, reducing the heat to medium. Add the garlic and cook for about a minute.

Add the onion and sauté for 3–5 minutes, until translucent.

Add the roughly chopped leeks and Brussels sprouts. Allow these to cook down for about 5–10 minutes or until soft.

Add the green onions to the pan and cook for about another minute. We want the green onions to keep some of their freshness. Remove from heat and allow to cool.

Add the bacon to the vegetable mixture and then combine it with the mashed cauliflower. Have a taste and season with salt and pepper if necessary.

Once the mixture is well combined, heat up the lard in a pan over medium heat. Once the lard has melted, place your egg rings in the pan and sprinkle some parmesan in each one.

Add the cauliflower mixture to the rings and add the mozzarella on top.

Give the mixture a chance to warm through (especially if using cold leftovers.) Flip over and allow to cook until a crisp crust forms. Be careful that they don't get too hot, or the mixture may run. If you find they aren't crisping up enough on the outside, turn up the heat and press down on each one for a minute or so on each side. Once sufficiently crispy, serve and enjoy!