Place the cheese and creme fraiche in a heat proof bowl and place over a pan of simmering water. Stirring occasionally, continue to heat until the cheese has melted and you’re left with a smooth-ish sauce. Set to one side to cool a bit before using it on the pizza.
Toss the cauliflower florets in some sunflower oil and season generously. Pre heat a pan in Roccbox and add the cauliflower to the hot pan. Roast in Roccbox, tossing occasionally for around 4 minutes or until beautifully charred and just starting to soften. Set to one side.
Open the dough and top with 3-4 tbsp of the cheese sauce before generously covering with the charred cauliflower. Bake in Roccbox before sprinkling with the chopped parsley.