Finely chop up the onion, garlic, ginger and chilli. Fry up in the olive oil, and add the mushrooms when translucent. When the mushrooms are fried, add the drained chickpeas (keep the fluid for vegan merengue), chop up the cauliflower and add it, and add a bit of tomato puree. Simmer for 10 minutes until the cauliflower is al dente.
Now mash up the mixture, and add the finely chopped parsley. Season to taste with the salt and pepper, and put in a baking tin, and bake in the oven for 30 minutes at 180 degrees.