Mix the cauliflower florets with olive oil, salt, pepper and a few chilli flakes and the oregano. Add to a roasting tray with the garlic and bake until soft and tender.
Add the cauliflower to a mixer and blitz to a medium-to-fine puree, then mix in the mascarpone. Set aside to cool.
Slice the beetroot, then assemble a layer of beetroot slices in an ovenproof dish. Add a layer of cauliflower puree over the top, and then add another layer of beets.
Sprinkle with the mozzarella, parmesan, salt, pepper, breadcrumbs and another pinch of dried oregano and bake for 20-30 minutes or until golden. Let it rest for 10 minutes then serve.