Remove the outer leaves from the cauliflower, chop into florets and wash. Drop them into a large pan of boiling water. After 10 minutes, add the pear slices and cook until just tender.
Drain and put the cauliflower, pears, eggs, salt, pepper, nutmeg and breadcrumbs into a liquidiser and blend.
Preheat the oven to 180C/350F/gas mark 4 and lightly grease a large baking dish. Pour a quarter of the cauliflower mixture into the dish. Cover with half of the red pepper and olive slices.
Now pour in another quarter of the cauliflower mixture and cover it with the mushrooms and onion.Repeat a cauliflower layer and then add the remaining red pepper and olive slices. Top with the remaining cauliflower.
Bake for 30–45 minutes until the top is golden. Finally, sprinkle with the parsley and serve.